Hot curry spiced chickpeas

Preheat the oven to 180°C, gas mark 4. Prepare a baking tray (or more if needed).

Drain the chickpeas thoroughly. Rinse them well with water and then drain again. Once drained, spread the chickpeas out on a clean towel and gently roll and dry them with your hands. Some of the skins may come off. You can choose to peel all the chickpeas for extra crispiness or just remove the skins that come off. Either way, they will become crispy during baking.

Transfer the chickpeas to a mixing bowl and add the oil and salt flakes. Mix well to combine. Do not add the curry spice mix at this point; it should be added after baking.

Bake the chickpeas for 40-50 minutes or until they turn golden brown and feel dry and crispy to the touch. You can turn the pan around and shake the chickpeas around halfway through for even cooking. Keep in mind that peeled chickpeas cook faster than unpeeled ones. Omitting oil will also reduce the cooking time.

Remove the chickpeas from the oven and toss them with the hot curry spice mix while they're still warm. Allow them to cool for 5-10 minutes; they will continue to crisp up as they cool. You can serve the spicy roasted chickpeas as a standalone snack or mix them with pretzels for added crunch and flavour.

To store, place the chickpeas in a storage container or jar but don't seal it tightly. Leave the lid slightly open to allow for some air circulation, which will help maintain their crispiness. These are best enjoyed on the first day but will stay crisp for 4-5 days at room temperature.