Crispy Toasted Chickpeas

380 gram can chick peas, drained and rinsed (230g)

1 teaspoon Extra Virgin Olive Oil for drizzling

1 teaspoon Kosher Salt

Spices of your choosing, optional

1. Preheat the oven to 200°C and line a large baking sheet with parchment paper.

2. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.

3. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.

4. Roast the chickpeas for 25 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are. If you have an air fryer, use that at 175 degrees. Check on it after 20 minutes.

5. Remove from the oven and, while the chickpeas are still warm, toss with pinches of paprika, curry powder, or other spices, if using.

6. Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days. Makes 90 g toasted.

Per 100 g

Calories: ~380 kcal
Protein: ~20 g
Carbohydrates: ~60 g

Fiber: ~16 g
Fat: ~7 g