Ingredients
- Cayenne pepper 30g
- Chickpeas in water 400g
- Garlic powder 30g
- Gluten-free vegetable bouillon mix 20g
- Ground ginger 45g
- Onion powder 45g
- Triple Lion Smoked paprika 60g
Method
- Pre-heat the oven to 180C and then roast the chickpeas until they are cooked through.
- Once cooked, blitz the chickpeas with all of the other ingredients.
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