It’s always good to keep a few tins of chickpeas (garbanzo beans) in the pantry, either for making humus, putting in salads or this recipe for a waistline friendly healthy snack. Make sure you rinse them of the overly salty brine before using, thus keeping your sodium intake more within your control.

This recipe makes about 3 cups.

2 cans (or 3 cups) cooked, rinsed and drained chickpeas
2 tbsp olive oil
1 tsp curry powder
1 tsp Garam Masala
1/3 tsp Garlic powder
1/8 tsp White pepper
1/2 tsp Sea salt
1 tsp roasted ground cumin (or non roasted if you don’t have any handy)

Preheat the oven to 425F
Line a rimmed baking sheet with foil
Rinse the chickpeas and thoroughly dry with paper towel. Then remove any loose skins
Pour the dried chickpeas out onto the baking sheet and drizzle with the olive oil. Shake the pan to evenly coat all the chickpeas with the oil

In a small bowl combine all the spices and salt and pepper, stir to mix well and pour this over the chickpeas, shaking the pan to evenly distribute the spices over the chickpeas

Bake in the oven for 15 minutes, remove from the oven, toss to remix the chickpeas and put back in the oven for another 15 minutes.

If you want your chickpeas to be extra crunchy, turn the oven off and leave the chickpeas in for another 15 to 20 minutes.

Remove and cool before eating then store (if you have any left!) in an airtight container