Roasted chickpeas

Forget the crisps and serve up a healthy snack of crispy chickpeas with cumin and paprika flavours. You can eat them warm or cold – ideal when you’re peckish

Ingredients

• 400 g can chickpeas
• 2 tsp olive oil
• pinch of ground cumin
• pinch of paprika

Steps

1. Heat oven to 180C/160C fan/gas 4. Drain the chickpeas in a sieve and rinse well. Shake off the excess water and tip onto a baking tray lined with baking parchment. Drizzle with the oil, sprinkle with cumin and paprika, and season with a generous pinch of salt. Toss the chickpeas until evenly coated. Bake for 15 mins, stirring half way through, until crispy. Enjoy warm or cold.