Ross’s Smoky Paprika Roasted Chickpeas

Ross’s Smoky Paprika Roasted Chickpeas

This smoky paprika roasted chickpea recipe comes from 33Fuel's Relationship Manager Ross Austen. A highly experienced sports scientist and nutritionist, the man knows how to create a tasty snack!


  • 2 tbsp olive oil
  • 1 tsp cumin seeds, roughly crushed
  • 1 tsp paprika
  • 1/4 tsp ground all spice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sea salt
  • Can of chickpeas in water, drained and rinsed


  1. Preheat the oven to 200 degrees C/400 F/Gas Mark 6. Add oil to a roasting tin and place in the oven to heat for 3-4 mins
  2. Add cumin seeds, paprika, all spice, cinnamon and salt to a small bowl, and mix together
  3. Add the chickpeas to the roasting tin, sprinkle spice over them and stir together. Roast in the preheated oven for 15-20 mins, stirring once, until brown and crunchy
  4. Spoon into a bowl and leave to cool before eating. Store any leftovers in a plastic container or preserving jar in the fridge for up to 1 week

33fuel roasted chickpeas

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