← Nouns Cooking · Plant-Based

Ingredients

• 2 cans chickpeas (400 g cans), drained, rinsed and very well dried
• 1 tbsp Olive oil
• 1½ tsp Smoked paprika
• 1 tsp mild chilli powder
• ¾ tsp Garlic powder
• 2 tsp Maple syrup (optional)
• ½ tsp Salt
• 1 pinch Cayenne pepper (optional)

Method

1. Heat the oven to 200°C (400°F). Roll the chickpeas around in a clean tea towel to dry them thoroughly and rub off any loose skins; dry chickpeas are crisp chickpeas.
2. Toss them with the oil and spread out on a large baking tray in a single layer.
3. Roast for 25–30 min, shaking the tray every 10 min, until golden and crunchy right through. Taste one: it should crack, not squish.
4. Mix the spices and salt (and maple syrup, if using) in a bowl. Tip in the hot chickpeas and toss to coat. Spread back on the tray to cool, where they crisp up even more.

Tips

• They are crunchiest on the day; store leftovers in a loosely covered jar rather than an airtight box.
• Swap the spices for curry powder, or cinnamon and a little sugar for a sweet version.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Minimalist Baker BBC Good Food