Air fryer recipe · Mains
Masala Chickpea Bowl
Crisp roasted chickpeas tossed with warm masala, served over greens for a simple bowl.
- 20 minTotal time
- 195°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 200kcal
- 7.2 gprotein
- 21.2 gcarbs
- 10.4 gfat
- 6.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chickpeas300 g cooked
- olive oil1 tbsp
- cumin powder1 tsp
- smoked paprika1 tsp
- turmeric1/2 tsp
- spinach100 g baby spinach
- lemon juice1 tbsp
Method
Dry the chickpeas
Use cooked, well-drained chickpeas and pat them really dry with a kitchen towel. Surface water turns to steam in the basket and steamed chickpeas go soft, so the drier they start, the crisper they finish.
Season
Toss the chickpeas with the olive oil, cumin powder, smoked paprika and turmeric until evenly coated. The thin film of oil helps the spices stick and carries the heat that crisps the skins to a golden shell.
Load the basket
Spread the chickpeas in a single layer in the basket. Piling them up traps steam and leaves the middle ones soft, so give them room and cook in batches if your basket is small.
Air fry and assemble
Air fry at 195°C for 14 min, shaking twice, until crisp and golden. Shaking moves the ones from the edge to the middle for an even crunch. Spoon over the baby spinach and finish with lemon juice.
