· 1½ cups cooked chickpeas, drained and rinsed
· Extra-virgin olive oil, for drizzling
· Sea salt
· Chillichup or Shut Up Rub
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Drain the chickpeas and spread them on a kitchen towel and pat them dry. Remove any loose skins as these will burn easily.
3. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinche of salt.
4. Roast the chickpeas for around 30 minutes, or until golden brown and crisp. If your chickpeas are not crispy enough, keep Baking until they are whilst keeping a close eye on them so they don't burn!
5. Remove from the oven and, while the chickpeas are still warm, season to taste with Chillichup or shut up Rub
6. Store roasted chickpeas in a loosely-covered container at room temperature. Eat as a snack or use as a garnish for curry's and soups and stews.
