Spiced roast chickpeas

SERVES 4 PREP 5 mins COOK 20 mins EASY V

Heat the oven to 200C/180C fan/gas 6. Drain 2 x 400g cans chickpeas and pat dry with a tea towel to remove as much moisture as possible. Tip into a roasting tin, toss with 1 1/2 tbsp rapeseed oil, 1 tsp each caraway and mustard seeds and seasoning. Roast for 20 mins until golden brown. Toss with 1 tbsp curry powder and serve, or use in our Bombay mix recipe (left).

GOOD TO KNOW vegan • healthy • fibre • 1 of 5-a-day • gluten free

PER SERVING 200 kcals • fat 8g • saturates 1g • carbs 19g • sugars 1g • fibre 7g •

protein 9g • salt none