Sweet and spicy roasted chickpeas

Sweet and spicy roasted chickpeas

By
From
Top With Cinnamon
Serves
4
Photographer
Izy Hossack

Snacking could probably be my main profession. I am a pro at finding little snacky things to ruin my appetite – it’s a curse and a blessing, I guess. Tossing chickpeas in a marinade and roasting them happens to be one of the best, most easily consumable snacks around. I mean, you usually wouldn’t eat a whole can of chickpeas yourself just off the bat. But if they’re roasted and glistening I will attack them mercilessly. They happily make a perfect accompaniment to main dishes too, so sometimes I will use my willpower to hold off on the chickpea attack so I can save them for mealtimes.

This recipe is vegan and gluten-free.

Ingredients

Quantity Ingredient
400g canned chickpeas, drained and rinsed
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1 tablespoon dark brown or cane sugar
1 tablespoon sweet chilli sauce
1/2 teaspoon sriracha or hot sauce
1 tablespoon toasted sesame oil

Method

  1. Preheat the oven to 200°C. Put the chickpeas in a bowl with all the other ingredients and stir until coated. Tip them onto a large baking tray and spread them out in a single layer. Bake for 5 minutes, then remove the tray from the oven and give it a shake. Bake for another 10 minutes, then remove, shake again, and bake for a final 5 minutes. Cool before serving.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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