Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
I really don’t like chickpeas, but after I made roasted chickpeas for my boyfriend for the first time I tried a few and surprise I actually liked them. Since then I made this recipe multiple times already and I’ve really grown fond of eating chickpeas this way. They’re crunchy and tasty and quite easy to make too.
- Chickpeas – one pot of around 230 gram/ a bit more than 1 cup
- Olive oil – a tablespoon
- Paprika powder – 1/2 teaspoon
- Onion powder – a few pinches
- Garlic powder – a few pinches
- Cayenne pepper – a few pinches
- Salt – a pinch
- Black pepper – a few pinches
Sorry the measurements for this are a bit tricky. I usually just do a few shakes of each spice and only measure the paprika powder. You can also use 1 teaspoon of cajun spices or another favorite spice mix instead.
- First pre-heat the oven to 200 degrees Celsius/ 392 degrees Fahrenheit.
- Drain the chickpeas and wash them with cold water.
- Put them in a bowl and add the olive oil and spices.
- Cover a baking plate with baking paper and spread the chickpea son top of that.
- Put in the oven for about 30 minutes and stir them around now every ten minutes.
- After the 30 minutes remove them from the oven, let them cool down a bit and then you can eat them.
- Cumin chickpeas. Instead of the spices listed above add 3/4 teaspoon cumin, a pinch of paprika, onion, salt and cayenne.
- Vary with spices.