Crispy Roasted Chickpeas

Directions

Preheat your oven to around 160°C. Rinse your chickpeas and drain them well- ideally, dry them on kitchen paper or a clean tea towel. Toss with olive oil, a pinch of salt, and, if using, the cumin seeds. Arrange in a single layer in a baking tray- you may need to use two. It's important the chickpeas have a little space or they'll steam rather than getting crispy.

Roast the chickpeas for 15 minutes, then check on them. You'll want to shake the tray and rotate it in the oven to make sure they cook evenly. Cook for a further 10-15 minutes. The chickpeas are ready when they're golden and dry- to test, let one cool and check that it has the desired texture.

Use to top soups, in salads with roast veg, or just as an addictive snack.