Crunchy Roasted Chickpeas (3 Ways)

Ingredients

• 2 x 400g tins chickpeas, drained and very dry
• 2 tbsp olive oil
• Smoky: 1 tsp smoked paprika, ½ tsp garlic powder
• Spicy: 1 tsp cayenne, 1 tsp cumin, pinch of chilli
• Honey-rosemary: 1 tbsp honey, 1 tsp dried rosemary

Method

1. Preheat oven to 200°C. Pat chickpeas very dry with paper towels.
2. Toss with oil and chosen seasoning; spread on a tray in a single layer.
3. Roast 35–40 min until crispy throughout — no soggy centres.
4. Cool completely before eating (they crisp further as they cool).