Crunchy roasted chickpeas with homemade za'atar

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Extra virgin olive oil1 teaspoon
• Dried thyme1 pinch
• Dried oregano1 pinch
• Sumac1 pinch
• Sesame seeds3 g
• Saltto taste

Contains: sesame,

Method

1. Heat the oven to 200 °C (conventional). Drain and rinse the cooked chickpeas and dry them very thoroughly with a tea towel, discarding any loose skins: the drier they are, the crunchier they get.
2. Spread them in a single layer on a lined baking tray and toss with the olive oil and a pinch of salt using your hands.
3. Roast for 30 minutes, shaking the tray every 10 minutes, until golden, dry and crunchy right through.
4. Meanwhile make the za'atar: mix the thyme, oregano, sumac and sesame seeds in a bowl.
5. Tip the hot chickpeas into the bowl and toss with the za'atar; let them cool for a few minutes before serving, as they crisp up further.