Sort ingredients
smf394
QR Code
Listen
Pdf
Preheat the oven to 200°c/fan 180°c (390/350°f).
Drain and rinse the can of chickpeas. Pat them dry using a clean towel until there is no water left.
In a small bowl, mix the miso, gochujang and sesame oil until well combined.
Tip the chickpeas onto a baking sheet, and coat them in the miso mixture. Spread them out evenly on the baking tray. Season with a good grind of salt and pepper.
Cook in the oven for 15-20 minutes, stirring half way. Remove from the oven when they are crispy and golden.
Store for up to 5 days in an airtight container in the fridge.