Fresh Crunchy Indian spiced chickpeas

Crunchy Indian spiced chickpeas

You might think chickpeas are just for stews and salads, but this nifty recipe sees them baked, spiced and salted and transformed into a crunchy, moreish snack. Move over peanuts, the chick pea cometh. For the recipe, turn to

Makes 2 small bowls

1 x 400g can chickpeas, drained and rinsed ¼ tsp ground turmeric ¼ tsp chilli powder ¼ tsp ground cumin ¼ tsp ground coriander ¼ tsp amchoor powder (dried sour mango), optional 1 tsp fine sea salt, or to taste 1 tbsp cold-pressed sunflower oil ½ tsp lemon juice, or to taste

1 At least 30 mins before cooking, rinse, drain and pat dry the chickpeas on paper towels. Spread them out in a single layer on a plate.

2 Preheat oven to 200C/Fan 180C/Gas 6. Mix the spices and salt in a small bowl.

3 Place the chickpeas and oil in a separate bowl and mix well, before adding the spice mixture. Toss until completely coated, then tip onto a non-stick baking sheet and spread the chickpeas into a single layer.

4 Bake for 35 mins, giving the tray the odd shake. If you prefer your chickpeas floury inside, remove after 35 mins. If you prefer them crunchy throughout, turn the oven off after 35 mins and leave inside for a further 15 mins.

5 Once done, leave the chickpeas in their roasting pan and season with the lemon juice. Leave until cold, then serve as needed.

Recipe from Sight, Smell, Touch, Taste, Sound: A New Way to Cook by Sybil Kapoor (Pavilion). Photography: Keiko Oikawa