A low calorie version of the deep fried snack
2 cans of chickpeas, drained (or dried ones that have been soaked and boiled)
1 tbs. olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chilli powder
sea salt.
Preheat oven to 220 degrees C
Toss everything together and place on a baking sheet in a single layer.
Bake, shaking the tray around a couple of times, until the chickpeas are golden and crunchy. Should take around 30 minutes.
Leave to cool and store in an airtight container.
