Munchy, crunchy and more-ish. Plus super-easy to make and endlessly adaptable with whatever spices you like. What more could you want for snacking or mezze or salad topping?
- 1 tin chickpeas, drained and rinsed
- 2 tbsp olive oil
- ½ tsp hot smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp garlic powder
- Pinch cinnamon
- ½ salt
- Pre-heat oven to 180C fan (200C)
- Tip the chickpeas onto a tea towel or some kitchen towel and dry gently, but thoroughly. If you’ve got time, leave them to air dry for 10-15 mins for extra crispiness
- Toss them with 1 tbsp oil and tip onto a lipped baking tray in a single layer
- Roast for 20 mins. While they’re cooking, mix the remaining oil with the spices
- Remove the chickpeas from the oven and scrape over the spiced oil
- Toss everything together and pop the tray back in the oven for a further 10-15 mins until fragrant, golden and crisp enough to rustle when you shake the tray
- Cool on the tray and eat straight away!
Sophie cooks 