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Chai and chilli toasted chickpeas

Spicy, salty and just slightly tangy, these chickpeas are like little firecrackers. The perfect accompaniment to any sparkling drink.


Makes: 250 g Time: 35 min

Ca. 250 g canned chickpeas, boiled
1 bag EGENTID black chai with ginger and elderberries
1 tbsp vegetable oil
½ tbsp chilli flakes
1 tsp sea salt flakes, crushed

Step by step:

  1. Preheat the oven to 200°C (392°F).
  2. Drain and rinse the chickpeas and rub them quickly with a towel to get rid of most of the skins.
  3. Place them in a bowl and add the remaining ingredients. Toss with your hands to coat evenly.
  4. Lay a sheet of parchment paper on a baking sheet, scatter the chickpeas on top and toast them in the oven for 30 mins until they are golden and crispy.
  5. Allow them to cool slightly on the baking sheet before serving.

Note: Best enjoyed on the day they are made, but they can be stored in the refrigerator overnight and eaten the following day.

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