Snacks · CRESPO KITCHEN

Crunchy Chickpeas with Dried Mango

Oven-roasted cumin chickpeas with mango added at the end.

50 min approx.6 servingsDried mango

Ingredient photograph: Dried mango. Luiz Henrique Mendes · Pexels. Original. Photography credits.

Ingredients

480 g drained cooked chickpeas
20 ml olive oil
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon salt
100 g chopped dried mango

Method

Heat oven to 200°C/390°F. Rinse and thoroughly dry chickpeas.
Toss with oil, cumin, paprika and salt. Spread in a single layer on a tray.
Bake for 35–45 minutes, shaking twice, until dry and crisp.
Cool slightly, mix with mango and divide into 6 portions.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

nutrition.gov