- Servings : 4
- Cook Time : 30m
- Ready In : 30m
- 2 x 400g cans chickpeas
- 2 tsps olive oil
- 1⁄2 tsp salt
- 2-4 tsps spices or finely chopped fresh herbs, such as chilli powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favourite spices and herbs
Heat the oven to 200°C. Place an oven rack in the middle of the oven.
Rinse and drain the chickpeas. Pat the chickpeas until very dry with a clean dish towel or paper towels.
Toss the chickpeas with the olive oil and salt. Stir to make sure the chickpeas are evenly coated.
Roast the chickpeas in the oven for 20-30 minutes. Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy.