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Crunchy Paprika Roasted Chickpeas

These are easy to make, versatile and satisfying. Such an simple way to dress up your favourite dip, add some texture to a salad or soup, or just enjoy on its own as a nutritious snack.


  • 200g dried chickpeas (for canned, see sidenotes below)
  • 1tsp cumin
  • 1tsp paprika
  • 1/2 tsp sea salt 
  • 1/4tsp cayenne pepper (if desired)
  • Arganic argan oil


Place the dried chickpeas into a large mixing bowl and cover with water. Leave to soak overnight for at least 12 hours.

The next day, drain the chickpeas and place into a saucepan. Cover with double the amount of water and bring to the boil before taking down to a simmer and cooking for about an hour until the chickpeas are soft. Rinse, drain and pat dry.

Preheat the oven to 170C. Place the chickpeas into a mixing bowl with the spices and argan oil. Toss well, making sure the chickpeas are evenly coated.

Transfer the chickpeas to a small tray and place in the oven for 30 minutes, or until the chickpeas are golden and crunchy. Remove and set aside to cool.

Serve on their own as a healthy snack, or use to top your dips, soups and salads!


  • If you choose to use canned chickpeas instead of dried chickpeas, you can of course skip the overnight soaking and boiling process- but we  recommend using dried chickpeas for the best flavour.
  • These keep quite well, so you can make them up in batches to last the whole week.
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