Spiced Roasted Chickpeas with Cumin & Paprika

These are what I make when I want something crunchy and savoury that isn't a bag of crisps. Chickpeas roasted until crisp, tossed with cumin and smoked paprika. They're addictive in a way that doesn't leave you feeling grim afterwards.

Ingredients (Makes 1 cup):

• 1 x 400g tin of chickpeas, rinsed and drained
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Pinch of salt

Method:

1. Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
2. Pat the chickpeas very dry with a clean tea towel.
3. Toss with olive oil, cumin, paprika, and salt.
4. Spread in a single layer. Roast for 25–30 minutes, shaking halfway, until golden and crisp.
5. Cool on the tray. Eat warm or at room temperature.

Why it's gut-friendly: Chickpeas are packed with fibre and resistant starch. Spices are anti-inflammatory. A crunchy, savoury, gut-friendly snack.