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These crunchy spicy chickpeas are fantastically inventive - low in fat and high in protein, too, if you care - but utterly moreish.


  • 2 tsp olive oil

  • 2 tsp hot curry powder (Masala)

  • Pinch of dried ginger

  • 1 can chick peas, drained, rinsed, and dried

  • 1 tsp Maldon sea salt


  • 1.

    Preheat oven to 220°C / 425F. Line a baking sheet with foil and set aside.

  • 2.

    Heat the olive oil in a shallow heavy based frying pan over a low heat, and add the curry powder. Cook, stirring with a wooden spoon, until fragrant — for about 30 seconds. Add the drained and dried chick peas and the salt, and stir to coat. Pour onto prepared baking sheet in a single layer and place on the middle rack of the oven. Roast for 20-30 minutes, shaking the pan every ten minutes, until the chick peas are crisp and golden. Munch handfuls at a time – delicious!

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