Roast chickpeas with Aleppo pepper and cumin recipe
Good for when you have friends over, and a pretty healthy snack (better than crisps). If you can’t find Aleppo pepper than just use regular chilli powder.
Prep time: 2 minutes | Cooking time: 40 minutes
MAKES
A small bowlful
INGREDIENTS
1 x 400g tin chickpeas
½ tbsp olive oil
2 tsp ground cumin
2 tsp Aleppo pepper or chilli powder
METHOD
Preheat the oven to 200C/gas mark 6.
Drain and rinse the chickpeas, then dry them in a clean tea towel. Put in a small roasting tin where they can lie in a single layer. Add the oil, spices and some seasoning and toss everything around with your hands.
Roast for 40 minutes, shaking the tin around ever so often to ensure that the chickpeas colour all over.
Let them cool and dry out a bit. Keep in an airtight container (though if you want them to be drier you can just let them sit out – they will dry out gradually and get more crunchy).