Servings
Prep time
Cook time
Recipe
Ingredients
- 400g tin chickpeas, rinsed & drained
- 200g frozen edamame salad beans
- 2 tsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic salt
Method
- Heat the oven to 180°C and line a baking tray with baking paper.
- Dry chickpeas well between paper towels.
- In a bowl, toss chickpeas with oil, add cumin, paprika and garlic salt and combine well until chickpeas are well coated.
- Pour the mixture onto the baking tray and spread out evenly, making sure the chickpeas are in 1 layer and are not on top of each other.
- Place the tray in the oven and roast for 15 mins.
- While chickpeas are roasting, defrost edamame by placing them in a microwave-safe container and microwaving on high for 3-5 mins, or you can thaw in hot water.
- Remove the chickpeas from the oven and gently shake and continue roasting for a further 10-15 mins, or until golden brown.
- Dry edamame beans between the paper towel and add to the baking tray, and toss with the roasted chickpeas until well combined.
- Allow cooling before storing in an airtight container for up to 3 days
- Try rosemary and thyme as alternate herbs and spices.
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