- Chickpeas – You can buy the cans of chickpeas and just drain, rinse and pat dry before roasting or you can buy the packets of dry chickpeas and soak them in water overnight. Drain and dry them before use.
- Seasoning of your choice. I love Steers salt or even plain salt, but play around with a variety of seasonings such as barbeque salt, chilli salts etc until you find your favourite option.
Spray a baking tray thoroughly with non-stick spray. Throw in chickpeas and spread them out. Spray chickpeas thoroughly with non-stick spray, sprinkle your chosen salt over, shake the tray around a bit so that the chickpeas roll around. Respray with spray and season again. Bake in preheated oven at 200°C. Take the tray out at 10 minute intervals and stir them around a bit before putting back in the oven. When they are firm to the touch, let one cool slightly and pop in your mouth. I like it when it is firm on the outside and has just a tiny bit of softness in the middle. Some prefer it rock hard to the core. Find your happy texture by baking shorter or longer. Remove from oven and allow to cool completely before storing.