Smoky roasted chickpeas

Name: Smoky roasted chickpeas
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 480 g Chickpeas, two tins, drained, rinsed and patted very dry; 20 ml Olive oil; 3 g Smoked paprika; 1 g Ground cumin; 0.1 Garlic, or a pinch of garlic powder, crushed; 2 g Salt

Crunchy oven-roasted chickpeas with smoked paprika, cumin and a little salt: a cheap, healthy nibble to put out in bowls with drinks. Naturally vegan and gluten-free.

Ingredients

480 g Chickpeas, two tins, drained, rinsed and patted very dry
20 ml Olive oil
3 g Smoked paprika
1 g Ground cumin
0.1 Garlic, or a pinch of garlic powder, crushed
2 g Salt

Method

Heat the oven to 200°C (180°C fan). Tip the chickpeas onto a clean tea towel and rub dry; peel off any loose skins.
Toss with the oil and spread out on a tray. Roast for 30–35 minutes, shaking halfway, until crisp and rattly.
While hot, toss with the paprika, cumin, garlic and salt. Cool on the tray (they crisp up more as they cool) and serve in bowls.