Spiced Roasted Chickpeas
Method
Dry Chickpeas: Rub the rinsed chickpeas between sheets of kitchen paper until completely dry, removing any loose skins.
Season & Coat: Transfer to a bowl, toss with olive oil, then stir through the cumin, smoked paprika, garlic granules, sea salt, and cayenne.
Roast: Spread evenly over a parchment-lined baking tray and roast at 200°C (180°C fan/Gas 6) for 20–25 minutes until golden and crisp.
Cool & Serve: Remove from the oven and let cool completely on the tray to achieve maximum crunch before scattering over soup.
Cooking Hack: Ensure chickpeas are completely bone-dry before oiling; any trapped moisture steams them instead of roasting, preventing that signature crunch. Cheddar & Mustard Cheese Straws Servings: 12 Prep time: 12 minutes Cook time: 15 minutes Ingredients 320g sheet ready-rolled all-butter puff pastry 100g mature English cheddar, finely grated 2 tsp English mustard powder 1 tbsp wholemeal flour (for dusting) 1 medium egg, beaten 1 tsp nigella or poppy seeds (optional, for gut-friendly prebiotic fibre) Pinch of cayenne pepper Instructions Prep Base: Unroll the pastry sheet onto a lightly floured surface, brush with beaten egg, and dust evenly with English mustard powder and cayenne. Layer Cheese: Scatter the mature cheddar and seeds across one half of the pastry, fold the other half over, and press down firmly with a rolling pin. Slice & Twist: Cut into 12 equal vertical strips, gently twist each strip three times, and transfer to a baking tray lined with parchment. Bake Golden: Brush with remaining egg wash and bake at 200°C (180°C fan) for 12–15 minutes until puffed, crisp, and golden brown. Nutritional Information (per serving) Calories: 155 kcal Protein: 5 g Fat: 11 g Carbohydrates: 9 g Fibre: 1 g Chef's Tips and Guidelines Cooking Hack: Chill the twisted straws in the freezer for 10 minutes before baking; this stops the butter from melting too quickly and guarantees maximum flaky layers for dunking.
Nutrition Facts
Per serving
