two tins of chickpeas
4 tbsps olive oil
4 large cloves finely-crushed garlic
1 teaspoon ground cumin
1/4 - 1/2 teaspoon cayenne pepper
freshly-ground black pepper
drain, rinse and dry chickpeas. Lay in a single layer on a baking sheet, stir the oil with the garlic and drizzle over the peas. Roast them in a preheated oven, 230° C, for 15 mins. Remove from oven, dry on paper towels, then toss in the mixed cumin, chilli, salt and black pepper.
nibb'lous > from Nigel Slater, Observer mag, Sept 2002