I love chickpeas. I use them in so many dishes, but I always cook them in the same way. Until I recently discovered that you can roast them! Revelation. Roasting them turns chickpeas into a crunchy, irresistible, endlessly moreish, snack.
It’s ridiculously simple too. Just drain and rinse a can of chickpeas, then pat dry and pop into a bowl. Drizzle over 1-2tsp olive oil, sprinkle a few tsps of spices over the top, and then mix well. You can pretty much use whatever spices you have in the cupboard for this (or even try them with brown sugar and cinnamon) but I used paprika, black pepper, mustard powder, and a pinch of salt. Once the chickpeas are completely coated, spread them out onto a baking tray and cook in the oven for approx 20 minutes at 200°C. I cannot stress enough however to just be careful about the oven time. Keep your eye on them! The first time I tried to make them I burnt them to a crisp. I also find that the chickpeas on the edge of my baking tray crisp up much quicker than the ones in the centre so I give them a mix around a few times during the cooking. It’s difficult to tell visually when the chickpeas are cooked to perfection so I just keep sampling the odd one until they reach the desired crunch. Served hot or cold, these are delicious.