Spiced, honey-roast chickpeas and seeds

Ingredients:

1 x 400g tin chickpeas, drained and rinsed 1 tbsp olive oil 1/2 tsp smoked paprika 1 lemon, finely zested 25g (1oz) mixed seeds 1 tsp clear honey

Preheat the oven to gas 5, 190°C, fan 170°C. Put the chickpeas in a bowl lined with kitchen paper and pat dry, removing as much moisture as possible.

Tip the chickpeas into a fresh, clean bowl and toss with the olive oil and paprika; season well.

Spread the chickpeas out on a large baking tray and roast for 10 minutes, or until just starting to colour.

Remove from the oven and scatter over the lemon zest and seeds. Drizzle with the honey and gently stir, until evenly coated. Return the tray to the oven for a further 5-10 minutes, until golden and crisp.

Leave to cool on the tray, before transferring to a serving bowl, or serve in paper cones, if you like.

Tip: Tinned chickpeas vary in size, so keep an eye on them as they roast. You can also make this snack with dried varieties – just soak them overnight first.

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