Roasted Afghani Chickpeas


1 tbsp olive oil or melted coconut oil
Zest and juice of 1 lemon
1 tsp paprika
½ tsp turmeric
400g/14oz/scant 2cups
Canned chickpeas, rinsed and drained
Sea salt


Preheat the oven to 180°C/350°F/Gas 4.Line a baking sheet with baking parchment. Put the oil in medium bowl and add the lemon zest and juice, paprika, turmeric and ¼ teaspoon salt, then whisk together well.
Add the chickpeas to the bowl and mix well so that they are covered with the spicy oil. Spread the chickpeas over the prepared baking sheet and cook for 40 minutes, shaking the baking sheet occasionally to toss the chickpeas, then returning it to the oven to continue cooking. Serve hot with an extra sprinkling of salt.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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