• 400g canned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt (adjust to taste)
• 1/4 teaspoon black pepper
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• Fresh parsley or coriander, for garnish (optional)

Preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6).

Cooking:

1. Begin by thoroughly draining and rinsing the canned chickpeas. Pat them dry with a paper towel to remove excess moisture. This will help them get crispier when baked.
2. In a large bowl, combine the chickpeas, olive oil, smoked paprika, cayenne pepper, ground cumin, garlic powder, onion powder, sea salt, and black pepper. Toss the chickpeas until they are evenly coated with the seasoning.
3. Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
4. Roast the chickpeas in the preheated oven for 25-30 minutes, or until they are golden brown and crispy. Be sure to shake the pan or stir the chickpeas halfway through the cooking time to ensure even browning.

Final Touches:

1. Once the chickpeas are out of the oven, immediately sprinkle them with the lemon zest and drizzle with fresh lemon juice. Toss to combine.
2. Allow the spicy fried chickpeas to cool for a few minutes before serving. You can garnish them with fresh parsley or coriander if desired.

• Calories: 100
• Protein: 3g
• Carbohydrates: 12g
• Dietary Fiber: 3g
• Sugars: 0g
• Fat: 5g
• Saturated Fat: 1g