Crispy Spiced Chickpeas

Ingredients

• 800 g (1 lb 12 oz) Canned chickpeas, two 400 g (14 oz) cans, drained and rinsed
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• ½ tsp Garlic powder
• ½ tsp Fine salt
• 1 tsp Lemon juice, to finish

You’ll need: Baking tray, Clean tea towel

Method

1. 1

   Dry the chickpeas. Heat the oven to 220°C (425°F). Spread the chickpeas on a clean tea towel and pat very dry, rubbing off any loose skins. Dry chickpeas are what make them crisp.

2. 2

   Coat. Toss the chickpeas on a baking tray with the oil and salt, then spread in one layer.

3. 3

   Roast. Roast for 15 minutes, shake the tray, and roast for another 10 to 15 minutes, until golden and crunchy when one is cooled and bitten.

4. 4

   Spice. Tip into a bowl and toss with the paprika, cumin and garlic powder while hot, then with the lemon juice. They crisp further as they cool.