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Roasted chickpeas with nuts and/or seeds

You can use any selection of nuts and seeds that you fancy or, if you have a nut allergic guest, leave out the nuts and double up on the number of seeds. Free from: dairy, wheat, gluten, soya and eggs; can be nut-free


  • 200g/7oz chickpeas, either soaked and cooked or tinned and drained

  • 200g/7oz mixed nuts (almonds, walnuts, pine nuts etc) and seeds (pumpkin, sunflower and so on)

  • 2 lemons, juice only

  • water

  • salt and freshly ground black pepper

Preparation method

  1. Heat the oven to 180C/350F/Gas 4.

  2. Put the chickpeas with the nuts and seeds in a small pan.

  3. Add the lemon juice and just enough water to cover them, along with a generous pinch of salt and freshly ground black pepper.

  4. Bring to the boil and simmer for 5-6 minutes, then drain.

  5. Spread the mixture on of a flat oven-proof tray and bake for 20-25 minutes, shaking them occassionally to mix them. Make sure they don't burn.

  6. Serve at once, or store in an airtight container.

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