- 2 cans of chickpeas
- Olive oil
- 2 teaspoons of paprika
- 2 teaspoons of cayenne pepper
- 2 teaspoons of ground coriander
- 2 teaspoons of cumin seeds
- 1 teaspoon of salt
Drain the chick peas, keeping the juice to use in cakes, instead of eggs (see my chilli chocolate brownies recipe here).
Pat the chick peas dry with a tea towel and put them into a bowl.
Drizzle with olive oil and mix well to coat all the chick peas.
Add the spices and mix well, making sure all the chick peas are well coated.
Place them onto a baking tray in a single layer and cook in a pre heated oven at 160 degrees Celsius for 35 minutes until crisp