Roasted Chickpeas

Roasted Chickpeas

Serves 4 about  @ 2½ points each (full choice)

No Count free as part of a meal

2 x 400g canned chickpeas drained

1/4 tsp Garlic Powder

1/8 tsp ground paprika or cayenne or chilli powder (your choice)

salt to taste

Heat oven at 375ºF/180ºC/Gas 4

Spray baking sheet with spray oil.  Spread chickpeas on sheet, sprinkle with remaining ingredients. Bake 50 - 60 min until golden and crispy, shaking pan every 15 min to prevent from scorching. If the chickpeas aren't crisp enough, simply bake a little longer. If they are starting to brown turn the temp down a little.

Allow to cool before storing

ROASTED CHICKPEAS

Serves 2

3 Syns per serving

400g can of chickpeas, drained and rinsed
1 tbsp. olive oil
Half a tsp. garlic powder

Heat the oven to 200C/Gas 6.
Tip the drained and rinsed chickpeas into a bowl and pat dry with some kitchen roll. Make sure they are really dry. I have been known to finish them off with the hair drier before now! 
Pour the olive oil over and stir thoroughly until well coated.
Tip into a roasting tin and spread out in a single layer.
Bake for 30 minutes until they are crunchy, shaking them every ten minutes so they cook evenly.
Tip the roasted chickpeas into a bowl and add the garlic powder, along with some salt and pepper to taste. Mix together gently and leave to cool completely.
Enjoy!

I love these and, if I have Syns to spare, sometimes sprinkle over some Synned sesame seeds, along with the other ingredients.