Trail snacks & hiking food
Smoky Pan-Roasted Chickpeas
Tinned chickpeas fried in a pan until crisp on the outside, then tossed in smoked paprika and cumin.
Ingredients
- 1 tin (400 g / 14 oz) chickpeas, drained
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- a pinch of chilli flakes
- ½ tsp salt
Steps
- Pat the chickpeas as dry as possible with a clean tea towel or kitchen paper. Pick off any loose skins.
- Put them in the dry pan over medium heat for 3–4 minutes, shaking the pan, to dry them further.
- Add the oil and cook for 12–15 minutes, shaking the pan every minute or so, until the chickpeas are golden and crisp on the outside.
- Take the pan off the heat and toss them with the paprika, cumin, chilli flakes and salt.
- Tip onto a plate and let them cool completely before packing, so they don't steam and soften.
Swaps & variations
- For a sweet version, skip the spices and toss them with 1 tsp honey and a pinch of cinnamon while still warm.
- Pan-roasted chickpeas are crisp outside and soft inside — less crunchy than oven-roasted ones. That is normal.
- Keep in the jar with the lid loosely on and eat within two days; they soften over time.