Chickpeas are a great source of plant-based protein, fibre, hormone-balancing isoflavones and several essential vitamins and minerals. They also have a low glycemic index, which means they help balance blood sugar levels. Honey adds a touch of sweetness and is a natural source of antioxidants and antibacterial properties. Roasting chickpeas can make them a crunchy and satisfying snack, perfect for on-the-go or as a topping for salads and soups.

INGREDIENTS

• 2 cans chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons raw honey
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• Pinch smoked paprika

METHOD

Preheat the oven to 200°C.

Pat the chickpeas dry with a paper towel.

In a small bowl, whisk together the olive oil, honey, salt, cumin, and smoked paprika.

In a large bowl, toss the chickpeas with the honey mixture until they’re evenly coated.

Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.

Roast in the oven for 20-25 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.

Remove from the oven and let cool for a few minutes before serving.

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