SIMPLE FOOD SWAP: PEANUTS FOR CHICKPEAS

Protein-packed, higher in fibre and nutrients and much lower in calories than peanuts, spicy roasted chickpeas have a similar crunchy moreishness

Roast chickpeas couldn’t be simpler to make and they make such a delicious snack. All you need is a can of chickpeas, some olive or rapeseed oil and salt. Heat the oven to 200°C/180°C fan/gas 4. Drain and thoroughly pat your chickpeas dry using kitchen towel – damp chickpeas won’t become crisp. Transfer them to a baking tray lined with greaseproof paper, toss them in a drizzle of oil until evenly coated and sprinkle with salt. If you like a spicier taste, add two teaspoons each of smoked paprika, cumin, coriander, or anything you fancy. Spread the chickpeas evenly on the tray and roast for around 30 minutes until crisp. Cool and enjoy the same day, or store in an airtight container for a day or two. Don’t refrigerate, as this will soften them.