Roasted Spiced Chickpeas


425g tin of chickpeas
1/2 tbsp. paprika
1/2 tbsp. cumin
1/4 tbsp. ground coriander seed
Pinch of salt and pepper
 Olive Oil (approximately 1 tbsp.) but depends on the size of the bowl used.

Pre-heat the oven to 210 degrees
Add all of the spices and oil to small mixing bowl.
Strain the chickpeas and then rinse them in cold water.
Dry the chickpeas on some paper towel or a tea towel. The drier, the better they’ll turn out in the end.
Pour the chickpeas into the bowl and stir through the spicy oil until they’re all coated.
Lay the chickpeas onto a lined baking tray and roast in the oven until they’re toasted and crunchy - approximately 40 – 45 minutes.

Butheina Al-Nounou