- 2 x 400g/ 15oz tin chickpeas
- 2 tbs. olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- ½ tsp. chilli powder
Preheat oven to 180°C/ 350°F
Drain, rinse and thoroughly dry the chickpeas.
Place chickpeas in a bowl with the oil, cumin, garlic, chilli, salt and pepper and toss well until all evenly coated.
Spray a rimmed (or the chickpeas may escape) baking tray with non-stick oil and spread the chickpeas in a single layer making sure not to over crowd them.
Roast the chickpeas in the oven, occasionally shaking the tray to unstick them, for 45 minutes or until nice and crunchy.
Store the chickpeas in a Kilner® jar to keep them fresh and crunchy for up to 1 week.