Pregnancy · Snack

Crispy Spiced Roasted Chickpeas

Name: Crispy Spiced Roasted Chickpeas
Total time: 45 min
Yield: 2 servings
Ingredients: 480 g cooked chickpeas, rinsed and dried well; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp sea salt

Crunchy, salty, poppable - the chip replacement that adds folate, fiber and zinc instead of just salt.

Chickpeas dried properly, tossed with smoked paprika and cumin, and roasted until they rattle. They answer a salt craving with something that carries fiber, folate and zinc, and they cost about the same as a bag of crisps to make.

Crispy Spiced Roasted Chickpeas - Crunchy, salty, poppable

Easy

Vegan FiberFolateZinc

Ingredients

for 2 people

480 gcooked chickpeas, rinsed and dried well
2 tbspolive oil
1 tspsmoked paprika
½ tspground cumin
½ tspsea salt

Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.

Per serving (approx.): 220 calories · 9 g protein · 28 g carbs · 8 g fat · 7 g fiber

Method

Before you start. Heat the oven to 400°F (200°C).

Dry. Pat the rinsed chickpeas really dry with a clean kitchen towel, rolling them gently until no surface moisture is left. Dry chickpeas are the whole secret to crisp ones, so take a full minute here.
Toss. Tip the chickpeas onto a large rimmed baking sheet. Toss them with the olive oil, smoked paprika, cumin and sea salt, then spread them into a single layer with space between them.
Roast. Roast on the middle rack for 25 to 30 minutes, shaking the sheet twice so they brown evenly, until the chickpeas are deep golden and sound dry and rattly when you shake the pan.
Cool. Let the chickpeas cool right on the baking sheet for about 10 minutes; they crisp up further as they sit. They are best eaten the day they are made, while still crunchy.

Worth knowingSalt cravings are real - this scratches the itch with actual nutrition attached.

Is this safe during pregnancy?

There is nothing on this ingredient list that pregnancy asks you to avoid, so the only real notes are practical ones. Canned chickpeas are already cooked, and rinsing them well before roasting removes most of the canning liquid along with a good share of the sodium. Fiber is the quiet benefit here: constipation is common in pregnancy as digestion slows, and building fiber up gradually with plenty of fluid alongside is the usual first suggestion before anything else.

Substitutions & allergens

Butter beans roast well too and give a softer, creamier middle, though they will not crisp as hard. Smoked paprika can be sweet paprika, curry powder or za'atar depending on what you want them to taste like. Use the olive oil you have. If you are avoiding added salt, season them after roasting instead, when a smaller pinch goes further because it sits on the surface.

Storage & reheating

Roast them the day you want them. Once cool they keep in a loosely covered jar at room temperature for about two days, and they soften as they sit, which is a texture problem rather than a safety one. Do not seal them airtight while still warm or the steam turns them chewy. They do not freeze.

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