This snack is flavoursome, filling and perfect for picking at. The chickpeas are coated with ras-el-hanout, a classic Moroccan spice mix, and tangy lemon juice. Irresistibly good!
400-g/14-oz can chickpeas (garbanzo beans), drained and rinsed
2 tbsp olive oil
2 tbsp lemon juice
2–3 tsp ras-el-hanout spice mix (depending on how spicy you want them)
1 tsp flaked sea salt
Preheat the oven to 200°C/400°F/Gas Mark 6.
Put the chickpeas in a bowl and add all the remaining ingredients. Stir well to coat.
Tip the chickpeas into a roasting pan and spread out into an even layer. Make sure all the liquid goes in too, as the lemon juice will evaporate and leave a lovely tangy flavour on the chickpeas.
Pop in the preheated oven and roast for 10 minutes. Remove from the oven and stir everything around well, then return to the oven for another 10 minutes.
Serve warm or allow to cool in the pan, then pack into small food bags in individual portions.
This recipe is from The Squirrel Sisters' brand new book: Naturally Delicious Snacks & Treats which is available to buy on Amazon.
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