Yes, I could have used dried chickpeas, but that would have slowed down the process by 12 hours… so, let’s grab a can of chickpeas instead! What I got out of it was a fine little apéro to nibble on while sipping some chilled white wine. So, perfect!
Spicy chickpeasPrint Recipe
- canned chickpeas
- cayenne pepper
- garlic powder
- onion powder
- spicy blend
- olive oil
drain and rinse the chickpeas;
tap them dry with a little bit of kitchen paper;
put dem in a bowl, add 2 teaspoons (per 1 can) of olive oil and mix well;
pour the chickpeas in a bag and add the spices, shake well;
spread on a baking tray and bake for 10 minutes at 230°C preheated ventilated oven (and keep an eye on them).