Roasted Chickpeas make a healthy snack full of flavour!
Makes 2 snack portions
Time with tinned chickpeas: 10 mins prep + 25 mins cooking
Extra time with dried chickpeas: overnight soaking + 2 hours cooking
200g canned chickpeas (drained weight), or 70g dried chickpeas
2 tbsp olive oil
2 tsp garam masala
1 tsp sea salt
1 tsp onion powder
If using dried chickpeas:
Cover chickpeas in water and leave to soak overnight
Drain the soaked beans, add them to a large pot and cover them with several inches of water. Add a pinch of salt.
Bring everything to the boil. Reduce the heat and simmer until they reach your desired softness, about 1 ½ hours to 2 hours should be enough.
Preheat the oven to 200C.
Drain the chickpeas, carefully pat them dry with kitchen paper, and transfer them to a bowl.
Add the oil, garam masala, salt and onion powder, and gently mix with your hands until the oil and spices are evenly distributed.
Line a baking tray with greaseproof paper and spread the chickpeas over it so they lie in a single layer.
Bake in the centre of the oven for 10 minutes, then turn.
Increase oven temperature to 220C and bake for a further 10-13 minutes.
Leave to cool completely and they will crisp up.