Crispy spiced chickpeas

Ingredients

2 cans of cooked chickpeas (400g x2)

1 tsp of ground cumin

1 tsp of hot chili power

1 tsp of ground turmeric

Salt and pepper to taste

Olive oil

Instructions

1) Preheat oven at 200°C. Rinse and drain chickpeas, then place them on a tea towel, and pat them dry (the dryer the better*). Remove most skins (you don’t have to do them all, but it's better if you do).

*Warning: they might pop a bit in the oven if not dry enough.

2) Place dried chickpeas on a sheet pan and cover with olive oil, salt and pepper to taste, cumin, turmeric and chili powder. Massage them well, making sure each chickpea is well coated.

3) Place sheet pan in the oven, for 30 to 40 min, tossing halfway through. You want them to be golden and crispy. Remove from oven, let cool, and store in a glass jar for up to a week.