These are a crunchy alternative to chips and nuts. Nibble on them with pre-dinner drinks or toss through a salad.

Words: Lucy Corry  Styling & photos: Carolyn Robertson

Serves: 6

INGREDIENTS

2 x 390g tins chickpeas (or about 3 cups cooked chickpeas)
4 tablespoons extra-virgin olive oil
4 teaspoons sumac

METHOD

Heat oven to 200°C. Drain the chickpeas, reserving the brine for another use, and tip them onto a clean, dry tea towel. Lay another tea towel on top and rub the chickpeas to dry them thoroughly.

Stir together the olive oil and sumac in a large bowl, then add the chickpeas. Season generously with salt and freshly ground black pepper, then mix well until the chickpeas are coated in the oil.

Tip them onto a large roasting dish and bake for 35-40 minutes until golden brown and crisp (they will crisp up more as they cool). Allow to cool before eating. Store in an airtight container when cold.

COOK’S TIP: Aquafaba (the brine from cooked chickpeas and other legumes) has many culinary uses.

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