Crunchy cinnamon cocoa chickpeas

Ingredients

For 1 serving

• Cooked chickpeas80 g
• Coconut oil1 teaspoon
• Cinnamon1 teaspoon
• Unsweetened cocoa powder1 teaspoon
• Maple syrup1 teaspoon

Method

1. Heat the fan oven to 200 °C and line a tray with baking paper.
2. Meanwhile drain the cooked chickpeas, rinse them and dry them very well by rubbing them in a tea towel; discard any skins that come off. The drier they are, the crunchier they get.
3. Melt the coconut oil in the microwave for a few seconds, until liquid, and toss it with the chickpeas.
4. Spread the chickpeas on the tray in a single layer and roast in the hot oven for 20 minutes, shaking the tray halfway, until golden and crisp outside.
5. Tip them while still hot into a bowl and toss with the maple syrup, cinnamon and cocoa powder until coated.
6. Return them to the oven for 5 minutes, until the glaze dries, and let them cool: they get even crunchier.