Cumin Roasted Chickpeas

Method

1. 1

   Dry the chickpeas

   Pat the cooked chickpeas thoroughly dry with a clean towel — the drier they are, the crisper they'll roast.

2. 2

   Toss

   Toss the chickpeas with olive oil, cumin seed, paprika and salt.

3. 3

   Roast

   Spread in a single layer on a baking tray and roast at 200°C (392°F) for 20–25 minutes, shaking the tray halfway, until crisp.

4. 4

   Cool slightly

   Let them cool for a few minutes on the tray — they crisp up further as they cool.

5. 5

   Serve

   Serve as a snack, on their own or scattered over salads.