Rosemary & Sea Salt Roasted Chickpeas

These are what I make when I want something crunchy and savoury that isn't a bag of crisps. The chickpeas go crisp in the oven. The rosemary makes them smell incredible. They're oddly addictive in a way that doesn't leave you feeling grim afterwards.

Why it's gut-friendly: Chickpeas are packed with fibre and resistant starch, which feed good gut bacteria. Rosemary is anti-inflammatory and aids digestion. Olive oil provides healthy fats.

Ingredients (Makes 1 cup):

• 1 x 400g tin of chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)
• ½ tsp sea salt
• Pinch of black pepper

Method:

1. Preheat oven to 200°C (180°C fan) and line a baking tray with parchment.
2. Pat the chickpeas very dry with a clean tea towel or kitchen paper. The drier they are, the crispier they'll get.
3. In a bowl, toss the chickpeas with the olive oil, rosemary, salt, and pepper.
4. Spread in a single layer on the lined baking tray.
5. Roast for 25-30 minutes, shaking the tray halfway through, until golden and crisp.
6. Leave to cool slightly before eating. They will crisp up further as they cool.
7. Best eaten the same day. Store any leftovers in an open container to maintain crispness.