Ingredients
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14 oz/3 cups (2 x 400 g) cans Chickpeas
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2 tbsp Olive Oil
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½ tsp fine Sea Salt
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1 tsp Chili Powder
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1 tsp ground Cumin
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1 tsp smoked Paprika
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a good pinch of Cayenne Pepper
Directions
Snacks can be some of the best meals of the day. These crunchy roasted chickpeas taste so good, you’ll think they are bad for you, but trust me they’re not. These will stay fresh and crisp for a few days (if you can avoid munching them for that long!).
Steps
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1
Done
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Preheat the oven to 200°C/180°C fan/400°F/gas 6. |
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2
Done
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Put the drained chickpeas (garbanzo beans) in a bowl with the olive oil, sea salt and ground spices. Toss lightly together until they are evenly coated. |
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3
Done
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Spread them out in a single layer on a baking tray (cookie sheet) with a raised edge. Roast in the oven for 25–35 minutes, turning them once or twice, until crisp and golden brown. |
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4
Done
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Leave to cool on the baking tray, then serve or store in a sealed container or a plastic bag at room temperature. |
