Ingredients
- 500gchickpeas
- 3tablespoons of olive oil
- 1
cumin - 1madagascar pepper
- 1teaspoon of Espelette pepper
- 1teaspoon of Guérande salt
Preparation tips
Preheat your oven to 150°
In a salad bowl, mix the previously drained chickpeas with the olive oil, the cumin pod, the pepper pod or another pepper of your choice, the Espelette pepper and the salt . A touch of turmeric can be added.
Spread the chickpeas on a baking tray to ensure even cooking. Cook for about 20 minutes until the chickpeas become lightly toasted and crispy.
Serve once cooled.