Chilli-roasted chickpeas

Makes 4 servings

Dust off those tins of chickpeas in the back of your kitchen cupboard. These are high in protein and fibre – and they're fat-free.

2 400g/13oz tin chickpeas, rinsed and drained
1 tbsp olive oil
2 tsp sea salt
2 tsp ground cumin
2 tsp chilli flakes

Preheat the oven to 200C/400F/Gas6. Dry any excess moisture from the chickpeas with a clean towel, then place in a large bowl with the oil, salt, cumin and chilli flakes. Toss to coat in the spices, then transfer the chickpeas to a large baking tray and place in a single layer.

Put in the oven and bake for 30-40 minutes, or until golden, tossing the chickpeas occasionallyto stop them from burning.

Remove from the oven and set aside to cool; once cool, the chickpeas can be stored in an airtight container.