2 cans Chickpeas (rinsed and drained)
2 tbpins Olive Oil
1 tsp Paprika/Kashmiri Red Chili Powder
1 tsp Cumin roasted and roughly crushed
1/4 tsp Garlic Powder (optional)
1/2 tsp Garam Masala Powder
to taste Salt
Drain water completely from the chickpeas and dry them using a kitchen towel.
Pre-heat oven to 200’C
Place all ingredients in a mixing bowl and give them a good stir.
Line a baking tray with grease proof paper and place chickpeas it.
Cover chickpeas with another layer of grease proof paper
Bake for30-45 minutes at 200 degrees C stirring every few minutes.
After 35-40 minutes, reduce the temperature to 100’C for a further 15 minutes.(longer if you want them crunchier.
Let them cool completely before storing them in an airtight container.
Prepared, tried and tested by: Preshana Singh
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