Curry-roasted chickpeas and edamame

Ingredients

For 1 serving

• Cooked chickpeas50 g
• Edamame70 g
• Extra virgin olive oil1 teaspoon
• Curry powder1 teaspoon
• Saltto taste

Contains: soy,

Method

1. Heat the oven to 200 °C (conventional). Drain and rinse the cooked chickpeas; if the edamame are frozen, thaw them under lukewarm water.
2. Dry the chickpeas and shelled edamame very thoroughly with a tea towel, discarding any loose skins: moisture stops them crisping.
3. Toss them in a bowl with the olive oil, curry powder and salt and spread them in a single layer on a lined baking tray.
4. Roast for 25 minutes, shaking the tray every 8 minutes, until the chickpeas are golden and crunchy and the edamame lightly charred; let them cool for a few minutes before serving.