Chickpeas are a source of protein and fibre and a healthy alternative to peanuts and crisps. They can be flavoured with an array of spices.

                                                       Serves 6   |   Prep 5 mins    | Cooking 30 mins

Ingredients

• 400g tin chickpeas
• 2 tsp rapeseed oil
• half tsp ground cumin
• half tsp chilli powder

Method

1. Drain and rinse the chickpeas, and pat dry with kitchen paper.
2. Preheat the oven to 190°C/gas 5. Oil a large baking tray with 1 tsp rapeseed oil and place the tray in the oven for 3 minutes.
3. Spread the chickpeas onto the hot baking tray and cook for 15 minutes, mixing a couple of times to make sure they cook evenly.
4. Remove from the oven, place the chickpeas in a bowl and drizzle with the remaining oil. Mix well. Add the cumin and chilli powder. Mix again and tip back onto the baking tray.
5. Roast for another 10-15 minutes until brown and crunchy.
6. Serve immediately or enjoy cool.

Each 42g serving contains

Calories 62

Carbs 0g (Sugars .2g)

Fibre 2.3g

Protein 3g

Fat 2.3g (saturates 0.2g)

Salt 0.2g