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Roasted almonds and chickpeas with cumin salt
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Create a bold Mediterranean snack.
Ingredients:
  • 2 x 400g cans chickpeas, rinsed, drained
  • 70ml extra virgin olive oil
  • 250g natural almonds
  • 1 tsp cumin seeds
  • 4.80 gm flaked sea salt
  • 40.00 ml small rosemary sprigs
Instructions:
  • Preheat the oven to 250C. Gently dry the chickpeas with paper towel and transfer to a large roasting pan. Drizzle with 2 tablespoons of oil and roast for 20 minutes, remembering to stir halfway through cooking.
  • Lower oven temperature to 180C. Combine almonds and chickpeas in a pan. Drizzle remaining 1 1/2 tablespoons of oil, sprinkle cumin and salt, then roast for an additional 10 minutes until almonds are deep brown and chickpeas are crisp. Sprinkle rosemary and roast for another 5 minutes until crisp. Allow to cool, then store in an airtight container until serving.

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