CRUNCHY SPICED CHICKPEAS WITH CURRY LEAVES AND GARLIC CHIPS

These chickpeas are best served straight from the oven while they’re super-crisp! Garlic chips and curry leaves are available from Indian grocers.

400-gram tin chickpeas

1 tablespoon olive oil, plus 2 teaspoons extra

generous pinch salt 1 teaspoon curry powder

1/2 teaspoon honey 1/4 teaspoon chilli flakes 1/4 cup fresh curry leaves 1 tablespoon fried garlic slices

EQUIPMENT: Line a baking tray with baking paper.

Preheat the oven to 200°C regular bake.

Drain the chickpeas and leave to dry for 1 hour.

Place the chickpeas on the prepared tray and bake for 10 minutes. Decrease the oven temperature to 180°C and toss through 1 tablespoon of olive oil and the salt. Bake for a further 35-45 minutes, or until crisp. Move them around the tray from time to time to distribute the heat evenly.

Add the extra 2 teaspoons of olive oil, curry powder, honey, chilli flakes and curry leaves, toss to coat and bake for a final 5 minutes. Set aside to cool slightly. Once warm, toss through the garlic slices and serve. SERVES 4