Spicy chickpeas are the new crisp and crunchy snack of choice, leaving olives and nuts in the shade. They are either pan-fried, deep-fried or oven-roasted, and flavoured with Moroccan, Indian or Italian spices.
200g cooked or canned chickpeas
1 tbsp chopped rosemary
1 tsp smoked paprika
1 tsp ground cumin or coriander
1 tsp fennel seeds
1 tsp sea salt
1 tsp sugar
1/2 tsp black pepper
1 tbsp extra virgin olive oil
1 tsp lemon zest
1. Heat the oven to 180C. Dry the chickpeas by rolling in a clean cloth.
2. Whiz the rosemary, paprika, cumin, fennel seeds, sea salt, sugar and pepper and in a mini food processor or coffee grinder to a powder.
3. Toss the chickpeas in olive oil until coated, then add all but one teaspoon of the spice mix and toss well. Bake for 30 minutes, shaking occasionally. Take out and set aside to cool for 20 minutes, then return to the oven for a further 15 minutes (sounds weird, but it's the key to their crispness).
4. Toss the chickpeas in the remaining spice mix with the lemon zest and a little extra rosemary.