Name: Crispy Roasted Chickpeas and Edamame
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 3 servings
Ingredients: 300 g frozen shelled edamame beans, defrosted; 240 g cooked or tinned chickpeas, drained; 1 tbsp olive oil (15 ml); ½ tsp salt (3 g); 1 tsp smoked paprika (2 g); ½ tsp ground cumin (1.1 g); ½ tsp garlic powder (1.1 g)

Ingredients

300 g frozen shelled edamame beans, defrosted
240 g cooked or tinned chickpeas, drained
1 tbsp olive oil (15 ml)
½ tsp salt (3 g)
1 tsp smoked paprika (2 g)
½ tsp ground cumin (1.1 g)
½ tsp garlic powder (1.1 g)

Method

Heat the oven to 200°C (180°C fan).
Rub the edamame and chickpeas dry in a clean tea towel, picking out any loose chickpea skins.
Toss the edamame with half the oil and half the salt on a large baking tray, spread out in a single layer and roast for 12 minutes. They hold more water than chickpeas and need the head start.
Toss the chickpeas with the remaining oil and salt and add them to the tray. Roast for 30 to 35 minutes more, shaking the tray every 10 minutes, until deep golden and crisp. Use two trays if they are crowded.
Toss with the paprika, cumin and garlic powder while still hot. Leave to cool on the tray, where they will crisp up further.

Notes

Dry beans crisp and wet beans steam, so take the time to dry them well.
The chickpeas turn crunchy. The edamame stay a little chewy in the middle.
Add the spices after roasting. They scorch and turn bitter in the oven.
Best eaten the same day. They soften in a sealed container.

Nutrition per serving

Protein: 18 g
Energy: 277 kcal
Carbs: 28 g
Fat: 12 g
Fibre: 11 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

budget

Crispy Roasted Chickpeas and Edamame

Ingredients

Method

Notes

Nutrition per serving

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