Fiery chili peppers and chick peas

Name: Fiery chili peppers and chick peas
Cook time: 10 min
Total time: 50 min
Yield: 1
Ingredients: 2 cans (425 ml each) Chickpeas; 3 TABLESPOONS Oil; 1 TABLESPOON Salt; 1 TEASPOON Cumin; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sweet peppers; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

2 cans (425 ml each) Chickpeas
3 TABLESPOONS Oil
1 TABLESPOON Salt
1 TEASPOON Cumin
7-10 Tbsp Chilli powder
7-10 Tbsp Sweet peppers
baking paper

Directions

1
Drain the chickpeas, rinse briefly, drain and pat dry. Mix oil, salt, cumin, chilli powder and sweet paprika. Mix with the chickpeas and spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer) for 35-40 minutes. Take out and let cool down.