Roasted chickpeas caught my eye on Instagram and the rave around it got me intrigued. Now I know we have the fried chickpeas in chakna snacks, and all that jazz, but roasted? It sounded like a hell of a lot of work. But when faced with a dabbo of boiled chickpeas, and in no mood to make hummus, I thought, let me give this recipe a go. Fairly straightforward, the steps are easy. The seasonings I chose made them even more delicious, and yes, they were crunchy and delicious. But I thought a little more crunch would have been great, so I added a little hint of rice flour to the next batch. Once they are out of the oven, stir with the rest of the seasonings, and in my opinion, eat straight away, warm and full of flavour and love. Don’t bother placing in a jar and storing – it doesn’t last long enough.