- 1 tsp smoked paprika
- 1 tsp mild chilli powder
- 0.5 tsp ground cumin
- 0.25 tsp ground coriander
- 410 g tin chickpeas
Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix together the spices. Drain the chickpeas and pat dry on kitchen towel. Add to the spices and toss to coat.
Spread the chickpeas on a baking tray and roast for 20-25 minutes until crisp and golden. Enjoy warm or allow to cool and keep in a zip-lock bag for up to 3 days.
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