Roasted Chickpeas

 

Ingredients

• 400g tin chickpeas
• 2 tsp rapeseed oil
• half tsp ground cumin
• half tsp chilli powder

Method

Step 1

Drain and rinse the chickpeas, and pat dry with kitchen paper.

Step 2

Preheat the oven to 190°C/gas 5. Oil a large baking tray with 1 tsp rapeseed oil and place the tray in the oven for 3 minutes.

Step 3

Spread the chickpeas onto the hot baking tray and cook for 15 minutes, mixing a couple of times to make sure they cook evenly.

Step 4

Remove from the oven, place the chickpeas in a bowl and drizzle with the remaining oil. Mix well. Add the cumin and chilli powder. Mix again and tip back onto the baking tray.

Step 5

Roast for another 10-15 minutes until brown and crunchy.

Step 6

Serve immediately or enjoy cool.

Recipe tips

These can be made the day before and stored in an airtight container. If you’d like to serve them warm just reheat in a hot oven for two minutes.

This snack counts as half a portion of fruit and veg.