Instructions:

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.

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* 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.