# Crisp chickpeas with lemon and paprika

Drain and rinse one 400 g tin of chickpeas. Pat them thoroughly dry with a clean tea towel. Toss with 1 tbsp olive oil, 1/2 tsp smoked paprika, and a pinch of salt.

Roast on a lined tray at 400°F for 25–35 minutes, shaking the tray once or twice, until the outside is crisp. Let them cool on the tray. Add lemon zest after roasting.

Eat as a snack or scatter over soup or salad. They are crispest on the day they are made.

Variation: use cumin and ground coriander, or a little cinnamon and sugar after baking for a sweet version. Keep an eye on the tray toward the end because smaller chickpeas cook more quickly.

Pantry note: label the jar, or someone will confidently mistake them for the world’s least forgiving cereal.

— NeilBeforeCoffee