Smoked Paprika Roasted Chickpeas
Makes 2 servings

INGREDIENTS
240 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
2 tsp (8 g) Olive oil
1 tsp (2 g) Smoked paprika
Half a tsp Ground cumin
Half a tsp Salt

METHOD
1. Heat the oven to 200°C. Drain and rinse the chickpeas, then dry them on kitchen paper, rubbing gently. Loose skins come off; discard them.
2. Toss with the oil and salt only, and spread in one layer on a tray.
3. Roast for 25 to 30 minutes, shaking the tray twice, until they are golden and rattle when the tray moves.
4. Tip into a bowl and toss with the paprika and cumin while hot.

Check ingredient packaging for allergen information.

RECIPE NOTES
Makes two portions, half a tin each. The spice goes on after roasting because paprika burns and turns bitter at 200°C.
They lose their crunch within a few hours in a tub. Eat them the same day, or put them back in the oven for five minutes.

Full recipe: https://www.getfuel8.com/recipes/smoked-paprika-roasted-chickpeas
