From our family kitchen
Chickpeas with Cinnamon, Paprika and Garlic
Published
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Serves: 2
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 1 x 400g tin of chickpeas, drained
- 1 tsp. smoked hot paprika
- 1/2-1 tsp. cinnamon
- 1-2 garlic cloves, finely chopped
- 1 tbsp. Lucy Bee Coconut Oil, melted (enough to cover the chickpeas)
- ½ lime, juiced
Method
- Preheat the oven to 130C, 250F, gas mark 1/2. Line a tray with greaseproof paper.
- Add the chickpeas, smoked paprika, cinnamon, garlic and Lucy Bee Coconut Oil to a bowl and mix together, then spread evenly on the covered tray.
- Bake for 45 minutes, stirring them a couple of times during the cooking time – reduce the oven temperature, if needed. I prefer these chewy so find the lower the heat the chewier/softer they are.
- Squeeze lime juice over the chickpeas, to serve. Any leftovers are great added to a salad.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story