Makes 4 portions. 57 calories per portion
Chick Peas, Canned (drained) - 240g
Olive Oil -6ml
Ground Cumin -¼ Tsp/1.25g
Paprika -¼ Tsp/0.5g
Heat the oven to 190 degrees.
Drain the chickpeas into a colander and rinse thoroughly. Place into a clean tea towel (or in between sheets of kitchen towel) and dry thoroughly.
Place the chickpeas in roasting tin and toss with the remaining ingredients until evenly coated.
Spread the chickpeas in an even layer and bake until crisp, about 30 to 35 minutes.
Once cooked and cooled store in an air-tight container. If they lose some of their crunch, heat for about 5 minutes in a pre-heated oven or in a dry frying pan.