These crunchy snacks are taste fantastic; you can mix up the spices to create different flavours. They are great at meal time sprinkled over soups and curry or added to scroggin mix.
Makes 2 cups, prep time 5 min, cook time 35min
2 C cooked chickpeas (or tinned)
½ tsp garlic powder
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp salt
Preheat oven to 190C and line a small baking tray. Make sure chickpeas a rinsed and drained well. Place in a mixing bowl and combine with spices and salt, tossing well to cover the chickpeas.
Spread in an even layer on tray and bake for 30-40 minutes, stirring every 10 mins until the chickpeas are golden, crunchy and have no moisture left inside them. Remove from oven and allow to cool before transferring to an airtight container.