Crunchy Spiced Roasted Chickpeas

Ingredients

• 490 gcanned chickpeas, drained and rinsed, drained, rinsed and dried well
• 3 tspextra-virgin olive oil
• 1¼ tspsmoked paprika
• 1 tspground cumin
• ¾ tspgarlic powder
• ¼ tspsalt

Method

1. Preheat the oven to 200°C (400°F) with a rack in the centre. Line a rimmed baking sheet with parchment.

2. Drain and rinse the chickpeas, then dry them very well between two clean towels, rubbing gently so the loose skins come off. Discard the skins; dry chickpeas get crunchy, wet ones steam.

3. Spread the chickpeas in a single layer on the tray with space between them.

4. Roast plain for 20 minutes, shaking the tray once, to dry them out.

   20 min timer

5. Take out the tray, drizzle with the oil and sprinkle with the smoked paprika, cumin, garlic powder and salt, then toss to coat.

6. Roast another 15 minutes, until deep golden and crunchy all the way through; break one open to check.

   15 min timer

7. Cool completely on the tray; they crisp up more as they cool. Store in a jar with the lid loose for up to 3 days.

Storing and reheating

Keeps 3 days in an open container; they soften if sealed.