These crispy roast chickpeas are great to snack on but they are also delicious strewn through salads, sprinkled on rice or as an extra crunch factor, garnish on soups or stews. You can change up the flavors with chat masala or your favorite spice mix, maple syrup, dried herbs, miso, zaatar or anything that strikes your fancy. My personal favorite at the moment is a mix of olive oil, white miso, maple syrup and Aleppo chilli flakes.

Crispy roast Chickpeas

Adapted from – More Fish, More Veg by Tom Walton

Makes 2 cups

• 2 x 400g cans of chickpeas (rinsed, drained and dried over night*)
• 2 tablespoons olive oil
• 1 teaspoon of cumin powder
• 1 teaspoon of paprika
• Sea salt and black pepper to taste

1. Pre-heat oven to 210F and line a large tray with baking powder.
2. Mix olive oil with seasonings of choice and coat dried chickpeas with seasoned oil until well coated.
3. Roast in oven for 25 to 35 minutes until golden brown and crispy.
4. Allow to cool. Chickpeas can be stored in an airtight container at room temperature for up to two weeks.

*It’s optimal to dry the chickpeas on paper towels, uncovered in the refrigerator overnight, but if you aren’t always that forward thinking – rinse, drain chickpeas for an hour or so and pat dry with a paper towel. There is a slight diminishing in crispiness but they are still delicious.