• 400g can chickpeas, drained, rinsed
  • 1/2 teaspoon sea salt
  • 2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons mild curry powder
  • Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper.
  • Place chickpeas on prepared tray. Sprinkle with spices. Toss gently to coat. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray.
  • Store in an airtight container, at room temperature, for up to 2 days.