2 to 4 tsp spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favourite spices and herbs
STEP BY STEP
Heat the oven to 200°C, fan oven 180°C, gask mark 6.
Drain the chickpeas and rinse thoroughly under running water. They should look matte and feel dry to the touch.
Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir to make sure the chickpeas are evenly coated.
Roast the chickpeas in the middle of the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few may pop – that’s normal.
The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Sprinkle the spices and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming chewy.
TIP: These tasty snacks are great for on the go, and can be roasted ahead of when you need them. They’re great for either between breakfast and lunch if you get hungry, or even if you have friends coming over as nibbles before dinner.