Roasted Chickpeas from the Airfryer

Name: Roasted Chickpeas from the Airfryer
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4 servings
Ingredients: 2 can chickpeas (400 g each, drained weight 240 g); 2 tbsp rapeseed oil; 1 tsp sweet paprika powder; 1 tsp ground cumin; 1 tsp salt; 1 pinch cayenne pepper

An everyday German recipe for all of Germany: canned chickpeas turn as crunchy as roasted nuts in the basket of the airfryer and are ready after twenty minutes. As a substitute for crisps they are hard to beat, and they taste of paprika, cumin and a trace of heat. In the oven the same thing takes almost an hour, and in the pan they roast unevenly.

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Cook time

29 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

193 kcal

Calories

10 g

Protein

8 g

Fat

18 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.10 · ~€0.55/serving

Instructions

1
Drain the chickpeas in a sieve, rinse them in cold water and leave them to drain. The liquid from the can tastes harsh and would burn during roasting.
2
Rub the chickpeas very thoroughly dry on a tea towel, removing the loose skins as you go. Only really dry chickpeas turn crisp; damp ones steam in the basket and stay chewy.
3
Mix the chickpeas in a bowl with the rapeseed oil, the paprika powder, the cumin, the salt and the cayenne pepper until they are all thinly coated.
4
Preheat the airfryer to 180 °C.
5
Put the chickpeas into the basket in a single layer with space between them and do not stack anything; with a larger quantity work in two batches. Baking paper has no place here, because it keeps the air away from below and flies into the fan without food to weigh it down.
6
Pull out the basket, shake the chickpeas firmly and roast them for another six to eight minutes, until they rattle audibly as you shake them and are dry on the outside.
7
Spread the chickpeas out on a plate and let them cool uncovered, because they only turn properly crisp as they cool.