Roasted Chickpeas

This is a fantastic little snack – rich, savoury and moreish, but also one of your five-a-day and full of good things. Plus it’s really, really simple and has just four ingredients. Winner!

A can of chickpeas
Rosemary (dried or fresh)
Olive oil

First of all, put the oven on at 200˚C to warm up. Drain and rinse the chickpeas, then carefully dry them with kitchen paper (or a clean tea towel – I don’t know if this idea makes you cringe, but it did work a lot faster). Pop them in a bowl and drizzle generously with olive oil, then add plenty of rosemary and a good sprinkling of salt, and stir well.
Once the oven is up to temperature, pour the chickpeas into a roasting tin and spread them out in one layer, then stick in the oven. Set a timer for 15 minutes, and when it goes off, give the chickpeas a good shake and then put them back in the oven for another 15 minutes.
For the tastiest results, serve while they’re still warm, with a cold beer - fabulous.