Recipes / Starter

3 baked chickpea snacks: with Organic paprika, with rosemary and with Organic Sicilian sage

Difficulty Easy

10 MIN

In the oven

6 Portions

Ingredients

  • 50 g boiled and drained chickpeas
  • 1 teaspoon Cannamela Organic paprika
  • 1 teaspoon Cannamela Organic Sicilian rosemary
  • 1 teaspoon Cannamela Organic Sicilian sage
  • Cannamela salted garlic
  • 3 tablespoons cornflour
  • extra virgin olive oil
  • Cannamela Grinder Cap iodized salt to taste

Ingredients

  • 50 g boiled and drained chickpeas
  • 1 teaspoon Cannamela Organic paprika
  • 1 teaspoon Cannamela Organic Sicilian rosemary
  • 1 teaspoon Cannamela Organic Sicilian sage
  • Cannamela salted garlic
  • 3 tablespoons cornflour
  • extra virgin olive oil
  • Cannamela Grinder Cap iodized salt to taste
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Partners

Preparation

1

Divide the chickpeas into three bowls.

2

Chickpeas with Organic paprika: to one part of the chickpeas add a tablespoon of corn flour and some Cannamela Organic paprika.

3

Chickpeas with Organic Sicilian rosemary: to the second part, add a tablespoon of corn flour, some Cannamela Organic Sicilian rosemary and some Cannamela salted garlic.

4

Chickpeas with Organic Sicilian sage: to the last part, add a tablespoon of corn flour and the Cannamela Organic Sicilian sage. Salt the three mixtures to taste.

5

Mix the three types of chickpeas well separately, then transfer to the oven tray lined with baking paper. Season with a little oil and bake at 190° for about 15 mins. Remove from the oven and serve.

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