Crunchy Edamame and Chickpeas

This protein-rich vegan recipe is the perfect solution anytime you have a sudden craving for a mildly spiced snack. Just be sure to make enough as it will disappear quickly
Crunchy Edamame and Chickpeas
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Crunchy Edamame and Chickpeas
January 09, 2020
Preparation Time 15 minutes
Cooking Time 40 minutes
Serves 2
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1 x 400g tin spinneysFOOD Chick Peas, drained and rinsed
1 x 400g packet frozen edamame, thawed and podded
2 tsp spinneysFOOD Fine Turmeric
2 tsp ground paprika
2 tsp spinneysFOOD Ground Cumin
Pinch of spinneysFOOD Fine Cayenne Pepper
spinneysFOOD Salt, to taste


  • 1

    Preheat the oven to 200°C, gas mark 6. Line 2 large baking trays with baking paper.

  • 2

    Spread the chickpeas on a double layer of paper towels and gently rub to remove as much moisture as possible. Repeat with the edamame until dry.

  • 3

    Transfer the chickpeas and edamame to a large bowl. Spray with oil and toss to coat. Sprinkle with the turmeric, paprika, cumin and cayenne pepper. Toss to coat evenly.

  • 4

    Transfer to the prepared trays. Season with salt.

  • 5

    Bake in the preheated oven for 40 minutes or until browned and crisp, tossing halfway through cooking.

  • 6

    Set aside on the trays to cool completely before serving.


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