I am somewhat chickpea obsessed. Many of you know that hummus gets me out of bed in the morning. These spiced chickpeas make for a very healthy snack and are gorgeous just as they are. To be enjoyed with a glass of wine and, might I add, look quite glorious piled up on top of my hummus. One must experiment ????.

Spiced oven baked chickpeas

1 x 400g tin of chickpeas, drained, rinsed and drained again
1 tablespoon Cobram estate extra virgin olive oil
1/2 teaspoon ground cumin, toasted
1/4 teaspoon Urfa chilli flakes *
1/4 teaspoon ground cinnamon
1 large clove garlic, crushed or very finely chopped
1/4 teaspoon ground ginger
2/3 teaspoon Spanish smoked sweet paprika
A good pinch Murray river sea salt
½ lemon, zested

Pat dry the chickpeas with some paper towel.

Place chickpeas in a bowl and add the extra virgin olive oil, cumin, chilli flakes, cinnamon, garlic, ginger. Paprika and sea salt. Mix to combine well.

Preheat oven to 190oC fan-forced. Spread the chickpeas on a baking tray, lined with baking paper. Roast in the oven for 30-40 minutes. Stir every 5-10 minutes. They are ready when they are crispy and dry.

Serve warm (preferably, with a little additional sea salt as well as the lemon zest.

*Urfa chilli flakes have a smoky, chocolate and raisin-like flavour. Urfa chili flake can take dishes to a whole other level (in my humble opinion). Urber Biber is dark purplish in colour.