Roasted Chickpeas with Beetroot

Ingredients

• Chickpeas, drained and rinsed 2 x 400g cans
• Cooked beetroots, diced 2-3 medium
• Olive oil 3 tbsp
• Ground cumin 1 tsp
• Chilli powder 1/2 tsp
• Smoked paprika 1 tsp
• Garlic powder 1/2 tsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• Lime, juice 1
• Fresh coriander, chopped small bunch

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking parchment.
2. Pat the drained chickpeas very dry with kitchen paper. This is crucial for getting them crispy.
3. In a bowl, toss the dried chickpeas with 2 tbsp of the olive oil, cumin, chilli powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
4. Spread the spiced chickpeas in a single layer on the prepared baking tray. Roast for 20-25 minutes, or until golden and slightly crispy, shaking the tray halfway through.
5. While the chickpeas are roasting, gently mix the diced beetroot with the remaining 1 tbsp of olive oil and the lime juice in a serving bowl.
6. Once the chickpeas are roasted, add them directly to the bowl with the beetroot. Toss gently to combine.
7. Stir through the chopped fresh coriander. Taste and adjust seasoning if needed. Serve warm.