Roast chickpeas with Aleppo pepper and cumin
Makes a small bowlful
Good for when you have friends over, and a pretty healthy snack. If you can’t find Aleppo pepper, just use chilli powder. Ingredients
1 x 400g tin chickpeas ½ tbsp olive oil 2 tsp ground cumin 2 tsp Aleppo pepper
1 Preheat the oven to 200C/gas mark 6.
2 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.
3 Roast for 40 minutes, shaking the tin every so often to ensure that the chickpeas colour all over.
4 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 crunchier).