Crispy Spiced Chickpeas

Ingredients

• 1 × 400 g tinchickpeas, drained (about 240 g / 1½ cups)
• 2 tbsp / 30 mlolive oil
• 1 tspsmoked paprika, added after roasting
• ¾ tspfine salt

Method

1. 01

   Heat the oven to 200°C / 400°F.

2. 02

   Drain the chickpeas. Spread them on a clean tea towel and rub until the skins loosen and the surfaces feel dry. This is the whole trick.

3. 03

   Toss with the oil and salt on a baking tray. Leave the paprika for later.

4. 04

   Roast 30–35 minutes, shaking once, until they rattle when you tilt the tray.

5. 05

   Sprinkle the smoked paprika over the hot chickpeas and toss. The heat blooms the spice without burning it.

Keeps

3 days, lid off

The usual failure

Roasting them wet. They steam, then never crisp. Dry them as if you mean it.

Allergens

None of the usual ones. Vegan and gluten-free.

Substitutions

Sweet paprika if that is what you have. A pinch of cayenne if you want heat. Any oil that can take 200°C.