Chickpeas are a healthy product, and as such are a great snack when made this way.

They are also good as a snack in between meals, and are full of nutrients.  They are a far better snack than say, potato chips, and they are just as moreish.

I like to buy my chickpeas fresh, however  if you want to save time, you could use rinsed tinned ones.

If you do use the fresh ones, make sure you soak them overnight in cold water, then drain them and put in a saucepan with water to cover, then bring to the boil over a high heat and cook for about 10 minutes or until tender.

Preparation Time: 5 minutes
Cooking Time: 35 - 45 minutes
Makes: A quantity

1 tin chickpeas, drained, rinsed and completely patted dry
1 tbsp sesame seed oil (or oil of choice)
1 tbsp ginger
2 tbsp sesame seeds
1 tsp paprika
Lemon zest from ½ lemon
Pinch of cayenne pepper
Salt & pepper

Preheat oven to 200.

In a large bowl combine the chickpeas, oil, spices, lemon and salt.

Mix well.

Place the chickpeas in a single layer on a baking sheet.

Bake in the oven for about 35 minutes. If you like them very crispy, then bake about 10 minutes longer. Toss them a few times while baking.


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