Dried Harissa Spice (or you can use quarter teaspoon each of dried cumin, coriander, garlic & paprika instead)
To make these crispy chickpeas you can soak and cook your own chickpeas but truth be told it’s a bit of a fuss. The quicker version is to take a tin of cooked chickpeas, drain it and then rinse off the chickpeas inside. Pat the chickpeas dry with some kitchen paper.
Preheat your (fan) oven to 190 degrees Celsius and line a baking tray with tinfoil.
Pour your dry chickpeas into a large bowl and add 2 tablespoons of sunflower oil along with a teaspoon of dried harissa spice. Stir well so that the chickpeas are individually coated with the oil and spice. Pour the contents of the bowl onto your lined baking tray.
Bake in the oven for 20 minutes.
Once cooked, remove and leave to cool slightly before eating.