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Chai Chickpeas with Paprika and Garlic


Preparation Time
5 minutes

Cooking Time
45 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 1 x 400g tin of chickpeas, drained
  • 1 tsp. smoked hot paprika
  • 1 heaped tsp. Lucy Bee Chai Blend
  • 1-2 garlic cloves, finely chopped
  • 1 tbsp. Lucy Bee Coconut Oil, melted (enough to cover the chickpeas)
  • ½ lime, juiced


  1. Preheat the oven to 130C, 250F, gas mark 1/2. Line a tray with greaseproof paper.
  2. Add the chickpeas, smoked paprika, Lucy Bee Chai Blend, garlic and Lucy Bee Coconut Oil to a bowl and mix together, then spread evenly on the covered tray.
  3. Bake for 45 minutes, stirring them a couple of times during the cooking time – reduce the oven temperature, if needed. I prefer these chewy so find the lower the heat the chewier/softer they are.
  4. Squeeze lime juice over the chickpeas, to serve. Any leftovers are great added to a salad.

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