Air Fryer Recipe
Crispy Peri Peri Chickpeas
Crispy peri peri chickpeas should rattle slightly in the bowl, with a dry, blistered outside and a warm chilli-lemon finish. An air fryer suits them because the fast convection strips surface moisture quickly, ensuring a crisp texture without deep-frying.
Ingredients
- 2 x 400g tins chickpeas, drained and rinsed (about 480g drained weight)
- 1 tbsp olive oil or rapeseed oil
- 1 tsp smoked paprika
- 1 tsp hot paprika
- 1 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp dried oregano
- 1/2 tsp fine sea salt, plus extra to finish if needed
- 1/4 tsp cayenne pepper
- 1/2 tsp ground coriander
- 1/2 tsp light brown sugar (optional)
- Finely grated zest of 1 lemon
- 1 tsp lemon juice
- 1-2 tsp peri peri sauce (optional)
- Small handful chopped parsley or coriander (optional)
Method
- Drain the chickpeas in a sieve, rinse under cold water, then leave them to drain for 5 minutes.
- Tip them onto a clean tea towel or several sheets of kitchen paper and roll gently until the outside feels dry.
- Preheat the air fryer to 190°C for 3 minutes if your model recommends preheating.
- Put the dried chickpeas in a bowl with the oil and toss until lightly glossy.
- Add the smoked paprika, hot paprika, garlic granules, onion granules, oregano, salt, cayenne, ground coriander and brown sugar. Toss again until the spices are evenly distributed.
- Spread the chickpeas in the air-fryer basket in as even a layer as possible.
- Air fry at 190°C for 10 minutes, shaking the basket firmly at the 5-minute mark.
- After 10 minutes, check the texture. Shake again, then cook for a further 4-8 minutes, checking every 2 minutes towards the end.
- Tip the hot chickpeas into a clean bowl. Add the lemon zest, lemon juice and, if using, 1-2 tsp peri peri sauce. Toss quickly and taste. Add a pinch more salt or cayenne if needed.
- Serve immediately as a snack, sprinkle over soups, or scatter onto salads just before eating.
Nutrition
Calories: 250
