Preheat oven to 200°C (fan assisted). Drain the Wattie’s Chickpeas in Springwater and dry them on paper towels to absorb as much of the moisture as possible. Transfer to a baking paper lined baking tray. Roast for 10 minutes.
In a bowl, combine the olive oil, Gregg’s Ground Cumin, Coriander, Rubbed Oregano and salt.
Remove the chickpeas from the oven, transfer to the bowl and toss through the oil mix. Return the chickpeas to the baking tray. Roast for a further 30–35 minutes or until the chickpeas are crisp and golden.
This recipe gets the Healthy Pick for Light Meals and Sides.
Make sure that the chickpeas are drained and dried thoroughly before roasting to ensure they go crispy.
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Original recipe yields 6 Servings
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