| 2 x 400g Can Chickpeas — Drained, rinsed and dried very well | |
| 2 tbsp Olive Oil | |
| 2 tsp ground cumin | |
| 1 tsp Cayenne Pepper |
| 1. | Preheat the oven to 170°C/gas 3. |
| 2. | Make sure the chickpeas are completely dry, then spread them over two baking trays. Drizzle with the oil and sprinkle over the cumin and cayenne pepper, if using, then season with salt and pepper. |
| 3. | Put the trays into the preheated oven and roast for 15–20 minutes, or until the chickpeas are completely crisp. Check them after 10 minutes and give the tray a shake to move the chickpeas around. |
| 4. | Remove the trays from the oven and allow the chickpeas to cool before serving. Store in an airtight container for up to 3 days. |