These Oven-roasted Chickpeas are the ultimate healthy snack - black-speckled golden and crispy balls with a buttery interior and a spicy kick
Soak chickpeas in a bowl of cold water overnight for at least 17 hours. Ensure all the chickpeas are covered by the water.
The next day, drain and rinse the chickpeas. remove any skins that have come off and discard. Don't worry about any other skins that are intact. You can leave these on. Try to drain the chickpeas as best as you can to get rid of as much liquid as possible.
Pre-heat your oven to 180ºC (fan-assisted) or 200ºC. While the oven is heating up, place chickpeas in the warm oven for 5 minutes to dry out the chickpeas. This step is important as it allows the chickpeas to dry sufficiently enough to allow the spices roll on easier. This prevents the chickpeas from becoming burnt and bitter.
Remove from oven after 5 minutes. Toss with extra virgin olive oil, salt and black pepper. spread on parchment paper (not mandatory but since my baking pan has seen lots and lots of use and now looks like something from the archives, I always use parchment paper as this makes cleaning up so much easier).
Roast for 15 minutes. While the chickpeas are roasting, mix together the cinnamon and sweet paprika. Remove chickpeas from oven and toss with the cinnamon and paprika, then return to oven for 5 minutes.
Allow to cool completely, and if you have resisted eating them till this point, you now have my blessings to tuck in.