A few times, I’ve shared a revised version of an old recipe, and you guys have really loved it. Crock-Pot mushroom stroganoff, very veggie lentil bake, stew and dumplings – they’ve all appeared on this site more than once, and the second version is always a million times more popular than the original. It seems a shame to have wasted so many great recipes by posting them 5 or 6 years ago, back when my photos looked like something out of a horror movie, and the only reader I had was my mum (hi mum!). I do think it’s worth reviving an old favourite once in a while, so today I’m resharing my cheesy nacho roasted chickpeas, which first appeared here way back in 2012.
I remember really loving these nacho roasted chickpeas the first time round, and I was happy to find that they were just as good this time! The original idea behind this recipe was that it was kind of a healthier version of nachos – you get all of the same tasty flavours, but less fat, and more protein and fibre. But really, these nacho roasted chickpeas are amazing in their own right – they make a brilliant lunch or dinner, even if you’re not overly concerned with being super healthy.
They’re easy to make too – just roast up a couple of tins of chickpeas with some spices and some cherry tomatoes (roasted tomatoes = heaven), then add some spring onions, fresh coriander (cilantro), and some grated cheese, and mix everything together until it’s nice and gooey. Sooo good. I also added a few extra tomatoes, so you get some juicy freshness too. The combination is flippin’ incredible.
I served my nacho roasted chickpeas with some sliced avocado and a few tortilla chips – because when you’re making a healthier version of nachos, it of course makes sense to serve tortilla chips on the side… (I’m totally the sort of person who will have a salad alongside a portion of chips). You can serve them with whatever nacho-style toppings you fancy though – I’m thinking a good dollop of sour cream would work nicely too!
- 200 g cherry tomatoes (~ 1 1/3 cups)
- 2 x 400g tins chickpeas, drained (480g, or ~ 2 1/2 cups, in total when drained)
- 1 tbsp oil
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- Black pepper
- Small bunch fresh coriander (cilantro), roughly chopped
- 3 spring onions, sliced
- 50 g cheddar cheese, grated (~ 1/2 cup when grated)
- To serve: sour cream, guacamole, sliced avocado, tortilla chips, etc. (optional)
Take half of the tomatoes, and cut them in half. Add them to a mixing bowl along with the drained chickpeas, oil, spices, and a generous pinch of salt and pepper. Mix thoroughly, then spread the mixture out on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, tossing halfway, or until the chickpeas are nice and crispy.
When the chickpeas are roasted, add the chopped coriander (cilantro), spring onions and grated cheese to the baking tray. Roughly chop the remaining cherry tomatoes, and add those too. Mix well. If the cheese doesn't melt easily, return the pan to the oven for a further 1-2 minutes, until the mixture is gooey.
Serve the nacho roasted chickpeas with your choice of nacho-style toppings.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.