Spiced roasted chickpeas

Method

Preheat the oven to 200°C and pat the drained chickpeas thoroughly dry with kitchen paper to remove excess moisture. Toss the chickpeas with olive oil and combine all spices in a small bowl, then coat the chickpeas evenly with the spice mixture. Spread them in a single layer on a baking tray and roast for 25-30 minutes, shaking the tray halfway through, until they are golden and crispy. Allow to cool completely on the tray—they will continue to crisp as they cool. Store in an airtight container for up to five days.