Crispy Five-Spice Chickpeas
10m prep 35m cook 45m ready
Crispy roasted chickpeas seasoned with panch phoron, a Bengali five-spice blend. Perfect as a snack or crunchy salad topping.
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39 mg
- Iron: 1.42 mg
- Magnesium: 32.4 mg
- Phosphorus: 128 mg
- Potassium: 165 mg
- Zinc: 0.91 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 400 g canned chickpeas
- 1 tbsp tomato purée
- 2 tbsp vegetable or sunflower oil
- 1 tbsp panch phoron spice mix
- 1 tsp salt
- sugar
Let's Cook
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Step 1.
Preheat the oven to 160°C/320°F/gas mark 2 and line a baking sheet with non-stick baking parchment.
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Step 2.
Drain the 400g can of chickpeas and dry them thoroughly with a dish towel, removing as much moisture as possible.
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Step 3.
In a bowl, combine the drained chickpeas with 1 tbsp tomato purée, 2 tbsp vegetable or sunflower oil, 1 tbsp panch phoron spice mix, 1 tsp salt, and a pinch of sugar. Mix really well until the chickpeas are evenly coated.
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Step 4.
Tumble the spiced chickpeas onto the prepared baking sheet in a single layer. Roast in the oven for 30–35 minutes, stirring every 10 minutes, until the chickpeas are crispy and golden.
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Step 5.
Remove from the oven and let the chickpeas cool slightly on the baking sheet before serving. They will continue to crisp as they cool.
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