Smoky Roasted Chickpeas

Smoky Roasted Chickpeas

Bring smoky roasted chickpeas to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pale Ale when the food is ready.

Ingredients

Serves 4

• 2 x 400 g tins chickpeas, drained

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp cumin

• 1/2 tsp salt

Instructions

1. Heat oven to 210°C, 190°C fan. Rinse chickpeas and dry thoroughly in a clean tea towel.

2. Toss with oil and spread in one layer on a large tray.

3. Roast for 30–40 minutes, shaking every 10 minutes, until golden and crisp.

4. Toss hot chickpeas with paprika, cumin and salt and cool uncovered for 10 minutes. Eat the same day for best crunch.

Serving Suggestions

Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.

Pairing Tips

Start with Pale Ale. Citrus hops brighten savoury and spiced food. Keep the bitterness moderate so it does not amplify chilli heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.