Serves x 2
5 mins prep, 20 min cook time
Ingredients:
· 1 x cans of chickpeas
· 3 x tbsp olive oil
· Seasoning
Ras el hanout blend:
· 2 x tbsp coriander seed
· 2 ½ x tbsp cumin seed
· 1 x tbsp ground cinnamon
· 2 x tsp black peppercorn
· 1 x tsp ground turmeric
· ½ x tsp cardamom seeds
Method:
1. Preheat the oven to 180 degrees and line a baking tray with baking parchment.
2. Mix all the spices together in a small bowl.
3. Drain the chickpeas of their water.
4. In another large bowl add the chickpeas, seasoning, olive oil and 2 tbsp of the spice blend and mix well until combined.
5. Throw the chickpeas onto the baking tray and roast in the oven until golden for 20-25 minutes (or air fryer for 15- 20 minutes), turning half way through.
6. Any remaining spice blend left can be kept in an airtight container for up to a year.
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