Crispy Miso Roasted Chickpeas
These roasted chickpeas tick all the boxes for a satisfying snack- crispy, protein-packed, filled with umami flavour and slightly spicy.
- 1 can chickpeas ~270g drained
- 2 tsp miso paste
- 1 tsp gochujang paste*
- 1.5 tbsp sesame oil
- salt and pepper to taste
Preheat the oven to 200°/fan 180°.
Drain and rinse the can of chickpeas. Pat them dry using a clean towel until there is no water left.
In a small bowl, mis the miso, gochujang and sesame oil until well combined.
Tip the chickpeas onto a baking sheet, and coat them in the miso mixture. Spread them out evenly on the baking tray. Season with a good grind of slat and pepper.
Cook in the oven for 15-20 minutes, stirring half way. Remove from the oven when they are crispy and golden.
Store for up to 5 days in an airtight container in the fridge.
*if you don't have gochujang, feel free to sub this for 1 tsp miso paste.
A NOTE ON CRISPY CHICKPEAS: It’s super important that the chickpeas are completely dry, so drain them, rinse them, then pop them on top of a clean tea towel. Roll them around a bit to dry them off as much as possible, then leave them on the side for 10 minutes whilst you wait for your oven to heat.
If the chickpeas are all together in a pile in the oven, they will steam rather than roast. So to achieve optimum crispiness, make sure that there is plenty of space between chickpeas on the tray.
A NOTE ON MULTIPLYING THIS RECIPE: This is a great recipe to multiply for snacks for the week. Make sure that the number of or size of your tray multiplies with the amount of chickpeas- if they don’t have space between them, they won’t crisp up!