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     Title: Chilli Roasted Chickpeas
Categories: Snacks
     Yield: 4 Servings

   400 g  Tin chickpeas; drained
     2 tb Oil
          Salt; a few pinches
   1/4 ts Chilli powder or
          - dried chilli flakes

 These chickpeas make for a tasty little snack, and once you have the
 hang of them, you can vary the flavours to use whatever you have to
 hand. A splash of lemon juice to taste works well, 1/4 ts ground
 cumin is nice, and a generous seasoning of salt and pepper is good,
 too. For a more substantial meal, use them to top a warm winter
 salad, or toss with scraps of meat and a loose tomato sauce for a
 quick dinner.

 Preheat the oven to 180°C (fan 160°C/350°F/gas 4).

 Give the chickpeas a good thorough rinse under the cold tap to get
 rid of the "tinny" taste. You can retain the liquid from the tin.

 Tip the chickpeas into a mixing bowl and add the oil. Sprinkle over
 the salt and chilli and jostle the bowl gently to cover them all in
 oil and flavour. Tip them onto a baking tray or roasting tin--one
 with a lip around the edge, not a flat baking sheet, else they'll
 just roll off again!

 Pop the tray into the oven for 30 minutes, removing it halfway
 through and shaking it gently to stop the chickpeas sticking and
 burning. Best served immediately.

 Recipe by Jack Monroe

 Recipe FROM: <https://www.panmacmillan.com/blogs/
 lifestyle-wellbeing/jack-monroe-free-ebook>

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