Roasted Chickpeas - Two Ways

Let me introduce you to these crunchy and tasty little pops of heaven. Take your pick from savoury, sweet or both! They make for an excellent snack, are full of fibre, protein and various other nutrients like calcium and potassium. The savoury chickpeas are also great atop soups and salads, while the sweet ones are delicious on yoghurt or muesli. I also love mixing them into a home made trail mix with the likes of nuts and seeds, dried fruit and cacao nibs. P.S. the steps are exactly the same for each, just switch around the flavour profile. Enjoy!

Savoury: Spices and Rosemary
400g can chickpeas
1 tablespoon extra virgin olive oil
1 teaspoon curry powder
½ teaspoon paprika
1 teaspoon dried rosemary
generous pinch of sea salt or rock salt

Sweet: Cacao and Cinnamon
400g can chickpeas
1 tablespoon extra virgin olive oil (or coconut oil for a coconutty flavour)
1 tablespoon cacao
1 teaspoon cinnamon
2-3 teaspoons coconut or brown sugar (depending on how sweet you’d like them)
generous pinch of sea salt or rock salt

1. Preheat your oven to 170 degrees Celcius
2. Drain and rinse the chickpeas. Transfer to a tea towel and pat dry as much as you can (the drier they are, the crispier they’ll get! I like to leave mine to air dry for about an hour)
3. Transfer to a lined baking tray. Ensure the chickpeas aren’t touching and have enough space for extra crispiness.
4. Pop in the oven and bake for 25 minutes. Take the tray out and pop the chickpeas in a bowl with the rest of the ingredients. Toss them well to ensure they’re all coated evenly. Pop them back in the oven and bake for a final 10-15 minutes, or until the chickpeas are crispy.
5. Take the tray out and let them cool completely on the tray. Enjoy!

P.S. Store these in an airtight container, preferably a glass jar, in the pantry (not the fridge) to ensure they retain as much crunch as possible.