Smoky Roasted Chickpea Crunchies

Ingredients

• 2 tin tinned chickpeas
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Instructions

1. 1Drain and rinse the chickpeas, then roll them dry in a tea towel and discard any loose skins.
2. 2Toss the dry chickpeas with the olive oil only, keeping the spices back for later.
3. 3Tip them into the basket in one layer. Two tins fit a 5-6L basket in a single layer.
4. 4Cook at 180°C for 10 minutes, shaking the basket at the halfway point.
5. 5Shake again and cook at 190°C for a further 8 minutes until they sound hard when shaken.
6. 6Tip into a bowl and toss straight away with the paprika, cumin and salt.
7. 7Cool for 10 minutes so they firm up before eating.