Pasta with chickpeas and spinach
A quick tomato sauce brings together cooked chickpeas and spinach; the pasta finishes cooking in the sauce.
Everyday cooking
Paprika-roasted chickpeas
Already-cooked chickpeas are dried well and roasted in one layer for a topping best served promptly.
10Preparation · min
30Cooking · min
4Servings
Step-by-step method
- 01
Heat the oven to 200°C. Drain cooked chickpeas, rinse if needed and dry thoroughly with a clean cloth.
- 02
Toss chickpeas with oil, paprika, a little salt and pepper. Spread on a tray without piling them up.
- 03
Roast for about 30 minutes, stirring halfway. Watch near the end: they should brown without blackening.
- 04
Let stand on the tray for a few minutes, then serve over vegetables or salad. The texture loses crispness as it waits.
Times are guides: piece size, equipment and products may change them.
Related recipes
Roasted carrots with cumin and lemon
Carrot batons browned in the oven and finished with lemon after cooking.
Roasted cauliflower with sweet paprika
Roasted florets with browned edges and tender centres, as an alternative to boiling.
Plan equipment and serving
- Equipment to prepare
- Oven · Baking tray · Colander
- Planning detail
- Drying and tray space matter as much as time. A double batch often needs a second tray and adjusted monitoring.