| 250 g | canned chickpeas (drained) |
| 3 tbsp | olive oil |
| 1½ | chili powder |
| 1 tsp | sweet paprika powder |
| 1 tsp | onion powder |
| 1 tsp | turmeric (ground) |
| ½ tsp | ground cumin |
| ½ tsp | garlic powder |
| ¼ tsp | ground nutmeg |
| 1 pinch | salt |
In a medium bowl, mix chickpeas with olive oil
In a small bowl, add the 7 spices and salt and mix them all together
Add the spices to the chickpeas and make sure to cover every single chickpea with it.
Place the chickpeas in an previously oiled oven tray and pop them into the oven for about 15 minutes. They should not be crunchy immediately, so don’t expect them to be when you take them out of the oven.
Once removed from the oven, let them cool for fifteen minutes so they’re able to harden and become deliciously crunchy.
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