Prep time: 10 min
Cook time: 30–40 min
Total time: ~45–50 min
Ingredients:
- 2 cups cooked chickpeas (or 1 can, 540 ml — drained and rinsed)
- 1–2 tablespoons vegetable oil (or groundnut oil for an authentic Nigerian flavor)
- ½ teaspoon salt
- 1 tablespoon minced garlic
- ½ teaspoon ground pepper or cayenne
- ½ teaspoon paprika
- 2 tablespoons shredded coconut (frozen or fresh)
- Optional: Try suya spice (contains peanuts) for a Nigerian twist
🔥 Instructions:
- Preheat your oven to 200°C (400°F).
- Dry the chickpeas:
- Spread them on a clean towel and pat completely dry.
- The drier they are, the crispier they’ll get.
- Toss with oil and seasoning:
- In a bowl, mix chickpeas with oil, salt, minced garlic, ground pepper, and paprika.
- Mix well to coat evenly.
- Roast:
- Spread evenly on a baking tray in one layer.
- Roast for 15 minutes, then stir and bake for another 10 minutes.
- After removing from the oven, sprinkle with grated coconut.
- For extra crunch, roast for 30–40 minutes, shaking or stirring every 10–15 minutes until golden brown and crispy.
- Cool:
- Let them cool completely — they’ll crisp up more as they cool.
💡 Tips:
- For extra crispness, roast a few minutes longer, but watch closely near the end to avoid burning.
- You can also make them on the stovetop using a dry pan over medium heat, stirring until crunchy.
- Store in an airtight container for up to 3 days.