|4 Tbs||fresh chillies — 573|
|1 - 2 tsp||paprika|
|1 - 2 tsp||cumin — ground|
1. Preheat the oven to 180°C.
2. Drain the chickpeas and rinse with water. Pat them dry with a dishcloth.
3. Place the chickpeas in an oven-proof dish and drizzle with 2 tablespoons olive oil and the spices. Mix well to combine, and spread out the chickpeas in a single layer.
4. After 30 minutes’ oven time, remove and drizzle with the rest of the olive oil (and more spices if you wish). Mix through, and return to the oven for another 20 minutes. The chickpeas should be extremely crunchy and golden-brown when done, but watch out that they do not burn.
This is an extract from The South African Vegan Cookbook by Leozette Roode, published by Human and Rousseau and retailing for R315.