Healthy borrelnootjes

Ingredients

• 200 gchickpeas (dried or canned)
• 1 tspturmeric
• 1 tsphot paprika powder
• 1 tspcayenne pepper
• to tastesalt and pepper
• to tasteolive oil

Instructions

1. 1

   Prepare the chickpeas

   Preheat the oven to 200°C. If using dried chickpeas, cook them until tender, about an hour, then drain them well. If using canned or jarred chickpeas, rinse them and drain thoroughly.

2. 2

   Season the chickpeas

   Put the chickpeas in a bowl and mix them with the spices. Adjust the seasoning to your liking, adding plenty of salt and pepper.

3. 3

   Roast and serve

   Spread the chickpeas over a baking tray and roast for about 40 minutes, stirring a few times so they cook evenly. Tip them into a bowl and leave them to cool a little; they will crisp further as they cool. Add a little more salt and pepper before serving.

What are borrelnootjes?

Borrelnootjes are Dutch-style savoury nibbles associated with borrel, the relaxed drinks-and-snacks occasion. This version uses roasted chickpeas in place of the more familiar packaged nut snack.

The chickpeas take on a warm, spicy coating and become crisp as they roast. Turmeric, hot paprika and cayenne give the batch its colour and heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 9g protein, 27g carbs, 3g fat.

Most of the carbohydrates and fibre come from the chickpeas, which also provide much of the protein. Olive oil contributes fat, though the recipe does not specify an amount, so the nutrition estimate cannot account for it precisely. Pair a portion with fresh vegetables or a salad for a more varied snack plate.

Choosing and preparing chickpeas

Canned chickpeas: rinse and drain them thoroughly before seasoning. Removing excess moisture helps them roast rather than steam.

Dried chickpeas: cook them until tender, then drain well. The recipe gives about an hour as a guide, but the time can vary, so use tenderness as your cue.

Getting an even roast

Spread the chickpeas over the tray in a single layer so hot air can reach them evenly. If they are piled together, they are more likely to soften than crisp.

Stir several times during the roughly 40-minute bake. This turns the chickpeas and helps prevent uneven browning.

Seasoning and texture

Spice mix: turmeric, hot paprika and cayenne make these bites savoury with a noticeable kick. Season with salt and pepper to taste, and remember that you can add a little more after roasting.

Cooling: the chickpeas continue to crisp as they cool, so let them sit briefly before judging their final texture. Serve once they are cool enough to eat.

Serving ideas

Serve the chickpeas in a small bowl as a snack with drinks, or set them out alongside other nibbles. Their spice and crunch also make them a useful topping for a salad or soup.

For a simple snack plate, pair them with fresh vegetables or a cool yoghurt dip. Keep any extra seasoning separate until you have tasted the batch.

Recipe notes & tips

• Drain the chickpeas thoroughly before adding the spices.
• Use a wide tray and keep the chickpeas in a single layer.
• Stir them a few times during roasting for more even cooking.
• Taste before adding extra salt after baking.
• Let the chickpeas cool briefly so they have time to crisp.

Variations

• Milder spice: Reduce the cayenne for a gentler batch.
• Smoky flavour: Use smoked paprika in place of hot paprika.
• Herby finish: Add dried herbs to the spice mixture.
• Citrus note: Add a little finely grated lemon zest after roasting.
• Extra crunch: Roast the chickpeas until deeply golden, checking them towards the end.

Common mistakes to avoid

• Wet chickpeas: They can steam instead of crisping; drain them thoroughly before seasoning.
• Crowded tray: Chickpeas may cook unevenly; spread them out in a single layer.
• Skipping the stirring: Some sides may brown faster; turn the chickpeas several times during baking.
• Judging them straight from the oven: They crisp more as they cool; allow a short cooling period before serving.
• Overdoing the heat: Cayenne can dominate; start with the stated amount and adjust in a later batch.

How to store

Cool completely, then store in an airtight container at room temperature and eat within 2 days for the best texture. If they soften, spread them on a tray and warm them briefly in the oven until crisp again.

Frequently asked questions