Serves: 4-6
Keeps: 3 days, but are best served freshly roasted
Per serving: 158 cals, 24 g carbs

These beat crisps and other “nosh” hands down. Feel free to use a tablespoon of your favourite spice mix – we like harissa spice. If you have time, dried chickpeas, soaked for several hours then boiled until tender turn out crunchier than their canned cousins. Like nuts, roasted chickpeas, are not suitable for infants due to the risk of choking.  


125 g (4 oz) dried chickpeas, soaked and cooked, or a 400g tin chickpeas
generous tbsp olive oil
generous ½ tsp fine sea salt
1 tsp ground cumin
1 tsp paprika or smoked paprika
½  tsp cayenne or hot paprika

Preheat the oven to 200°C fan or 220°/Gas 7 conventional. Spread the drained chickpeas on a roasting tin or baking tray and place in the oven for 10 minutes to dry as it preheats. Add the oil and toss thoroughly until the chickpeas are well coated (I use two metal spoons to do this).

Roast for 10 minutes, give the tin a good shake, and roast for another 10 minutes. Add the salt and spices, shake well to coat, then leave to cool for 10 minutes in the oven with the heat off (the chickpeas will crispen as they cool). Eat the same day, or store in an airtight container then re-crispen if necessary at 180°C for 5 minutes.

This recipe is extracted from the book ‘To Life! Healthy Jewish Food’ by Judi Rose and Dr Jackie Rose.


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