Oven-crisp chickpeas with curry and turmeric

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Extra virgin olive oil1 teaspoon
• Curry powder1 teaspoon
• Turmeric1 pinch
• Saltto taste

Method

1. Heat the fan oven to 200 °C and line a baking tray with baking paper.
2. Meanwhile drain and rinse the cooked chickpeas, then pat them very dry with a tea towel, discarding any skins that come loose: the drier they are, the crunchier they get.
3. In a bowl toss the chickpeas with the oil, curry powder, turmeric and a pinch of salt until evenly coated.
4. Spread them on the tray in a single layer and roast for 25–30 minutes, shaking the tray halfway through, until golden and crunchy-sounding.
5. Let them cool on the tray: they crisp up even more as they cool.