#NOURISH: Savoury Roasted Chickpeas (The "Anti-Party" Snack)

THE STATS

• Prep Time: 5 mins

• Cook Time: 35–40 mins

• Yields: 2-3 Servings

• Dietary: Plant-Based, Gluten-Free, High-Fiber

THE CAST (Main Ingredients)

• 1 Can (400g) Chickpeas (Rinsed and drained. The blank canvas).

• 1 tbsp Extra Virgin Olive Oil (To help them reach their crispy potential).

• ½ tsp Fine Sea Salt (To bring the savory vibes).

• 1 tsp Cumin & 1 tsp Smoked Paprika (The "smoky" supporting cast).

• ½ tsp Garlic Powder (For depth of flavor).

THE CHOREOGRAPHY (Instructions)

1. The Wardrobe Change: Dry your chickpeas thoroughly with a clean tea towel. If they stay damp, they will steam instead of roast. This is the most important step for a "crunchy" performance!

2. The First Act: Toss the chickpeas with the oil and salt only. Spread them in a single layer on a baking tray and roast at 200°C (400°F) for 20–25 minutes.

3. The Spice Toss: Pull the tray out and sprinkle over your spices (Cumin, Paprika, Garlic). Shake the tray well so every chickpea is coated. Note: We add spices late so they don't burn and turn bitter.

4. The Final Encore: Return the tray to the oven for another 10–15 minutes until the chickpeas are firm and golden.

5. The Curtain Call: Let them cool completely on the tray. They will continue to crisp up as they reach room temperature.

DIRECTOR'S NOTES

• Keep the Crunch: Don't seal these in an airtight jar while they are warm, or they'll go soft. Keep the lid slightly ajar to let them breathe.

• The Salad Swap: Use these instead of croutons on a summer salad for a gluten-free hit of texture and protein.

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