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Roasted chickpeas with nuts and seeds

Great as a nibble served with drinks at Christmas or New Year. Use any selection of nuts and seeds that you fancy or, if you have a nut allergic guest, leave out the nuts and double up on the number of seeds. Free from: dairy, wheat, gluten, soya and eggs; can be nut-free

Customer Rating:
5.0 (1 votes)

Posted by: Rhona
On:

Cuisine

African

Time

30 - 60 mins

Skill Level

Newbie

Serves

10

Courses etc.

Nibbles and Snacks

You will need

IngredientAdd
200g/7oz chickpeas, either soaked and cooked OR More products
200g/7oz chickpeas, tinned and drained More products
100g/3.5 oz mixed nuts (almonds, walnuts etc) AND More products
100g/3.5 mixed seeds, such as:
50g pumpkin seeds More products
50g sunflower seeds More products
2 lemons, juice only More products
water
salt More products
ground black pepper More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat the oven to 180C/350F/Gas 4.
  • Put the chickpeas with the nuts and seeds in a small pan.
  • Add the lemon juice and just enough water to cover them, along with a generous pinch of salt and freshly ground black pepper.
  • Bring to the boil and simmer for 5-6 minutes, then drain.
  • Spread the mixture on of a flat oven-proof tray and bake for 20-25 minutes, shaking them occassionally to mix them.
  • Make sure they don't burn.
  • Serve at once, or store in an airtight container

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