Spicy Chickpeas Roasted in Cayenne Pepper
40—45 Min
Spicy, crunchy and healthy: chickpeas roasted in cayenne pepper. Perfect as a snack or as a topping on salads and soups for that extra hit of spice and crunch.
Ingredients 2 Portions
- 1 Can of precooked chickpeas (drained net weight 250 g)
- 3 tsp.Olive oil
- 1 tsp.Cayenne Pepper, Ground
- 1 tsp.Himalayan Salt
- 1 pinchGarlic, Piquant
- 1 tsp.Organic Special Sweet Paprika, Ground
Preparation
- 1
Preheat the oven to 200°C (392°F) and line the tray with baking parchment.
- 2
Drain the chickpeas in a sieve, wash thoroughly then pat dry with paper towel.
- 3
Now add the chickpeas to a bowl. Mix with 3 tbsp. of olive oil and arrange evenly on the baking tray. Bake for around 30 minutes.
- 4
Mix 2 tbsp. of Kotányi Cayenne Pepper, a pinch of Kotányi Himalayan Salt, 1 tbsp. of Kotányi Garlic Granules and 1 tbsp. of Kotányi Sweet Paprika together thoroughly in a bowl.
- 5
To ensure the chickpeas brown evenly and become crispy, turn them twice while cooking.
- 6
At the end of the cooking time: Pour the still hot chickpeas into a piping bag with the spices. Now give everything a good shake, making sure the chickpeas are coated in the spices.
- 7
Allow to cool and enjoy.
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