Chickpeas are so versatile. Pop them in curries and casseroles, salads and soups, they are great to bulk out most dishes and contain just 286 calories per tin (drained) with a whopping 12g of protein.

I’m on a bit of a health kick at the moment and wanted a relatively healthy snack that would fill me up for hours but not make me go over my daily calorie allowance. I have seen recipes for crispy chickpeas floating around the internet so I decided to try my hand at my own. The key to these tasty, crunchy chickpeas is cooking them completely plain first to dry them out and then adding oil and spices later.

For the spices I used the delicious five spice blend by Nottingham’s own Freshly Spiced. Tom & Claire the owners of Freshly Spice strive to create flavoursome, freshly ground spices made in small batches to ensure freshness and quality control. They really are amazing and can be bought directly online or from various shops and delis across the city. The five spice blend contains cinnamon, cloves, fennel, star anise and Sichuan peppercorns, and I also use it in various Asian dishes to add a hint of flavour.

You could use any combination of spices to create your own crispy, crunchy chickpea snack. Get creative!

Ingredients

400g tin of chickpeas, drained and rinsed

1 tbsp olive oil

1 tbsp Freshly Spiced five spice mix

Method

After draining and rinsing the chickpeas, place on a baking tray in a single layer (ensure they all lie flat on the tray and don’t overlap)

Place in a preheated oven at 200° for 30-40 minutes, until they have dried out

Transfer to a mixing bowl and add 1 tbsp of olive oil and mix until coated

Then add 1 tbsp of five spice and a pinch of sea salt and mix again to coat the chickpeas

Place back on the baking tray and pop back in the oven for 10 minutes to finish cooking

Allow to cool slightly and then enjoy!

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