Roasted Chickpeas with Courgette

Instructions

1. 1

   Preheat your oven to 220°C (200°C fan). Pat the drained chickpeas completely dry using paper towels, as moisture prevents them from becoming crispy.

   Tip: Drying the chickpeas thoroughly is key to achieving that satisfying crunch.

2. 2

   In a large bowl, combine the chickpeas with 1.5 tablespoons of olive oil, smoked paprika, cumin, minced garlic, salt, pepper, and chilli flakes if using. Toss until evenly coated.

3. 3

   Spread the spiced chickpeas onto a large baking tray in a single layer. Roast for 20-25 minutes, stirring halfway through, until golden and crispy.

   Tip: Stir them around the 12-minute mark to ensure even browning.

4. 4

   While the chickpeas roast, toss the courgette slices in a separate bowl with the remaining 1.5 tablespoons of olive oil and a pinch of salt.

5. 5

   After the chickpeas have roasted for 12 minutes, add the courgette to the baking tray, spreading it in a single layer alongside the chickpeas.

   Tip: Adding the courgette halfway through prevents it from becoming too soft.

6. 6

   Return the tray to the oven and roast for a further 10-12 minutes until the courgette is tender and lightly golden at the edges.

7. 7

   Remove from the oven and immediately drizzle with fresh lemon juice. Gently toss to combine, allowing the warm vegetables to absorb the citrus flavour.

8. 8

   Transfer to a serving dish and scatter generously with fresh parsley and mint. Taste and adjust seasoning as needed before serving warm or at room temperature.

   Tip: This dish is delicious served warm as a side, or cooled slightly for a Mediterranean-style salad base.