Greeks usually use chickpeas to cook healthy soups during winter time, however truth is chickpeas are ideal for "Meze" style plates! This recipe is dedicated to those who enjoy spicy flavours!
- TIME NEEDED
- 30 mins
- SERVINGS
- 15
INGREDIENTS
- 4 cups precooked chichpeas
- 3 Tsps. Cayenne pepper
- 3 Tsps. Sweet paprika
- 3 Tsps. Caraway seeds
- Salt to your preference
- 3 tsps.Dry parslay
- 3 tsps.curry mix
- 1/2 cup GAEA Planet Organic Extra Virgin Olive Oil
- GAEA Green Organic Olives
METHOD
- Rinse the chichpeas with water until clean, dry them and place them in a big bowl
- Add all the spices and drizzle with the olive oil
- Mix gently with a big spoon until the spices cover all the chickpeas
- Place them on a shallow roasting dish covered with aluminum foil or partchment paper
- Place the dish in a pre-heated oven at 180°C for 20 min or until crisp
TIP
We love to enjoy this Meze with Smoked Aubergine tapenade Spread
Watch the Greek spicy chickpeas video here
