Spiced Chickpeas with Fresh Herbs

This is such an unassuming side but it’s amazing how a sharp spice – like sumac or amchur – can really pack a punch. Amchur (dried mango powder), cumin and ground peppercorns form the base of an Indian spice blend called Chaat Masala, and it’s easy to see why it’s such a popular recipe – here they really make a simple chickpea sing with happiness.


400g tin of chickpeas
2tbsp olive oil
2tsp Ground Cumin
1tsp Ground Sumac
1tsp Amchur Dried Mango Powder
1tsp Tellicherry Black Peppercorns, cracked
1tsp salt

30g coriander
30g mint
1/2 cucumber


Preheat the oven to 220C

Drain and rinse the chickpeas, and then pat them dry in between sheets of kitchen paper. 

Stir the olive oil, spices  and salt in a mixing bowl, and toss the chickpeas in the spice blend. Tip them onto a tray or into a roasting tin and pop in the oven for 15 minutes, tossing from time to time.

Meanwhile, wash and spin dry the fresh coriander and mint. Pick the leaves and finely chop. Halve the cucumber lengthways, use a teaspoon to scoop out the row of watery seeds, and then finely dice. 

Leave the chickpeas to cool a little. Return to the mixing bowl and toss with the fresh spices and cucumber. 

spices used

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