INGREDIENTS
3 cups boiled chickpeas
1 tsp paprika
1 tsp cumin powder
Salt to taste
1 tbsp of olive oil.
PREPARATION
Toss the chickpeas with olive oil, paprika, ground cumin and salt. Spread the chickpeas on a baking sheet evenly. Roast for 20 minutes, stirring occasionally.
Place in a airtight container and store in the refrigerator for up to one week.
You can eat them as they are, you can put them on top of your pizza, in your salad or anything you desire.
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Hi I’m Dorcas Luboya, I am a qualified health educator.
And thank you for stopping by. Here you will find a collection of healthy and delicious plant-based recipes.
To me cooking is a ministry on its own. Ministering to people is not only preaching, I minister to people through the healthful cooking work.
© Dorcas Vegan Kitchen 2024
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