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4Ingredients
50Minutes
630Calories
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Ingredients
US|METRIC
2 SERVINGS
- 30 oz. chickpeas
- 2 Tbsp. olive oil
- 3/4 tsp. salt
- 4 tsp. spices (or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium2160mg90% |
| Potassium750mg21% |
| Protein21g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate99g33% |
| Dietary Fiber17g68% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C30% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Nancy Mueller 3 years ago
It needed convection 400 degrees to get crispy, and the full 30 minutes The recipe advises too much oil
lal 7 years ago
Fabulous! Used salad spinner as recommended to remove as much liquid as possible from chickpeas. Subbed avocado oil for olive oil because it is heat stable. My Oven had to be turned down to 400 to prevent burning. Used biryani spice and returned to a turned off oven for about an hour. Super crispy and delish! Thanks for posting!