to make the chickpeas
Pre-heat the oven to 180 C. Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub off the chickpea skins. Do this a couple of times. It’s not necessary to rub them all off. In a medium bowl, mix together chickpeas with olive oil, chilli powder, black pepper, cumin, smoked paprika, and salt. Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every few minutes. The exact bake time varies so watch closely in the final minutes and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; they will crisp up even more as they cool. Store in an airtight container in a dry cupboard for up to 1 month.
Andy’s Sugar Safe® tips
If you prefer a sweeter snack, instead of the spices and seasoning, mix together the chickpeas with 2 tbsps coconut palm sugar and 1 tsp cinnamon and continue to roast as above.
