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Spiced chickpeas

This recipe works both with pan fried chickpeas and with baked ones. They are the perfect topping for a salad.


  • 2 tbsp lemon juice
  • 1 tsp golden syrup
  • 1 tsp soy sauce
  • 1 tbsp olive oil
  • 400g cooked chickpeas (tinned)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper


  1. In a small cup, mix together the lemon juice, golden syrup and soy sauce. Put it aside.
  2. Heat up the olive oil in a large pan over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. This will take 3 to 5 minutes.
  3. When the chickpeas are cooked pour the lemon juice mixture over them and stir.
  4. Let the mixture evaporate a bit (30 seconds) and then add all the spices.
  5. Stir them and let them fry together for another 30 seconds and then turn off the heat.

BAKED CHICKPEAS: mix the chickpeas with all the ingredients in a bowl, make sure they are all well-seasoned. Bake them in the oven for 20 mins at 180C until crispy but not hard.

More information about the Brighton & Hove Food Partnership and their 'Keen for Beans' campaign can be found here.

Recipe provided by:

Brighton & Hove Food Partnership
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The Brighton & Hove Food Partnership puts food at the heart of all they do. Growing food, cooking and eating are great ways to improve people’s lives.

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