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How to make Roasted almonds and chickpeas with cumin salt

Yield = 3
Prep time: 0:05
Cook time: 0:35
Total time: 0:40

Ingredients

  • 2 x 400g cans chickpeas, rinsed, drained
  • 70ml extra virgin olive oil
  • 250g natural almonds
  • 1 teaspoon cumin seeds
  • 2 teaspoons flaked sea salt
  • 2 tablespoons small rosemary sprigs

Method

  • Step 1 Preheat oven to 250C. Pat chickpeas dry with paper towel, then place in a large roasting pan. Drizzle with 2 tablespoons oil and roast for 20 minutes, stirring halfway through cooking.
  • Step 2 Reduce oven to 180C. Stir almonds into pan with chickpeas, add remaining 1 1/2 tablespoons oil, cumin and salt, and roast for a further 10 minutes or until almonds are deep brown and chickpeas are crisp. Add rosemary and roast for a further 5 minutes or until crisp. Set aside to cool, then transfer to an airtight container until ready to serve.