Ingredients
- 240 g drained chickpeas (canned), rinsed
- 1 tbs olive oil
- 1/4 ts salt
- 1/4 ts cumin seeds
- 1/2 ts paprika powder
- 1/2 ts chili flakes
Preparation
1. Cut out a circle of baking paper with the help of a 24 cm lid.
2. Pat the chickpeas dry with care on a kitchen towel and mix with the olive oil. Place the pot on the Navigenio and heat on level 6 up until the roasting window is reached, then place the pot in the inverted lid and spread the chickpeas out evenly.
3. Place the Navigenio overhead and switch to the low level, bake for approx. 10 minutes and turn. Bake for 10 minutes twice more, turning in between.
4. At the end of the cooking time, allow the chickpeas to cool for approx. 30 minutes, place in a dish and mix well with the spices.
Tip
- These snack chickpeas are delicious served as a snack or as a topping on a fresh salad.
- Please enjoy immediately! The chickpeas taste best when freshly roasted.
This recipe has been tested and approved by AMC.
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