Preheat oven to 200C, 425F, Gas Mark 7
Drain the chickpeas (reserve the water see note below*), and dry them in kitchen paper
In a bowl, add the chickpeas, 1tsp rapeseed oil, cumin, chili powder, sugar if using and salt and black pepper. Stir until the chickpeas are evenly coated.
Line a baking sheet with baking paper and spread chickpeas evenly out.
Bake in the oven for 15-20 minutes, giving a little shake half way thorugh. Remove from the oven and leave to cool, add the sultanas if using and store in an airtight container.
* Chickpea water - you can keep the water the chickpeas were stored in - it’s known as aquafaba and if you whisk it with an electric whisk it makes meringues that are suitable for vegans! You’ll need to whisk for 10-15 minutes then add sugar as you would normal meringues.
Makes 4 portions
Prep time: 5 minutes
Cooking time: 15 minutes
of which sugars: 5.4g
400g can of chickpeas
1tsp rapeseed oil
1 tsp chilli powder
½ tsp ground cumin
¼ tsp ground ginger
Pinch of salt
1 tsp brown sugar (optional)
1 tbsp sultanas (optional)