Crispy Spiced Chickpeas
Makes 1 serving

INGREDIENTS
120 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
1 tsp (5 g) Olive oil
Half a teaspoon Ground cumin
Half a teaspoon Smoked paprika
A pinch Cayenne pepper
A good pinch Salt

METHOD
1. Heat the oven to 200°C. Rinse and drain the chickpeas, then roll them in a clean tea towel until they are properly dry.
2. Roast them plain on a tray for twenty minutes, shaking once.
3. Toss with the oil, spices and salt and return to the oven for ten minutes, until they are crunchy all the way through.

Check ingredient packaging for allergen information.

RECIPE NOTES
Spices go on at the end. Added at the start they burn over thirty minutes and the chickpeas taste of ash.
Protein is 8 g, which is modest for a savoury snack. They are here for the crunch, and they stay crisp in a jar for a day.

Full recipe: https://www.getfuel8.com/recipes/crispy-spiced-chickpeas
