Spicy Roasted Chickpeas
400g can Biona chickpeas, drained.
1 tbsp Biona Olive Oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1. Heat oven to 180C/160C fan/gas 4.
2. Tip the chickpeas into a bowl and toss with the olive oil, smoked paprika, cumin and coriander.
3. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy.
4. Leave to cool and enjoy!