These chickpeas are simply roasted for half an hour and then mixed with some seasoning to offer a rather more-ish snack. I was amazed at how tasty they were and offer a nice change to my usual sofa snack of crisps and ice cream (not at the same time, of course).
Be aware that a couple of the chickpeas might pop in the oven like popcorn, but most of them will come out fine. And maybe switch up the cinnamon for your favourite spice such as nutmeg or cayenne pepper if that takes your fancy.
1 can of chickpeas, drained and rinsed
1 tsp cinnamon
1.5 tsp caster sugar
1/4 tsp salt
2 tsp olive oil
Spread the drained chickpeas onto a baking tray lined with baking paper and pop in a preheated oven of 200C for 30-40 minutes (the timing is really dependent on your oven and the brand of chickpeas you use).
In a small dish mix together the cinnamon, sugar and salt. Set aside.
When the chickpeas are looking crispy they pale in colour and shrink a little. Remove the chickpeas from oven and tip into a heatproof bowl.
Add the olive oil to the chickpeas and stir thoroughly to ensure they are evenly coated.