Reading Time: < 1 minute
- 1 tin chickpeas
- 1.5 tbsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp dried mixed herbs
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp liquid smoke
Preheat oven to 200C/400F.
Drain and rinse chickpeas. Use a tea towel or kitchen paper to pat dry the chickpeas. The dryer they are the better they will crisp up. Remove any loose chickpea skins.
Toss in oil, salt and pepper and place in the oven for 40 minutes. Toss half way.
Make the smoky seasoning by mixing the smoked paprika, garlic, herbs, soy sauce, maple syrup and liquid smoke in a small bowl.
The chickpeas should be golden and crispy and some splitting. Toss in the smoky paste and pop back in the oven for 3-5 minutes.
Keep an eye on them so they don't burn. Leave to cool for 10 minutes, they will crisp up as they dry.
Best serve same day but will keep for a few days lightly covered in a cool place. Don't keep in the fridge or they will soften.