400 g canned chickpeas, drained
1 tsp extra virgin olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper, to season
- Preheat oven to 180°C. Put chickpeas in a large bowl with oil and all spices. Season then toss well until chickpeas are coated. Pour onto an oven tray.
- Roast, stirring halfway through, for 35 minutes or until dried out evenly and crunchy. Set aside to cool completely. Serve or store in an airtight container for up to 3 days.