Smoky Roasted Chickpeas

1. 1Heat the oven to 200°C / 180°C fan / 400°F. Roll the chickpeas in a tea towel until completely dry, discarding any skins that come loose — moisture is the only thing standing between you and crisp chickpeas.
2. 2Toss them with the olive oil only, no spices yet, and spread them in a single layer on a large tray. Crowding steams them.
3. 3Roast for 30–35 minutes, shaking the tray every 10 minutes, until they're deep golden and rattle loudly when you shake it. Bite one: it should be crunchy the whole way through, not chewy in the middle.
4. 4Mix the smoked paprika, cumin, cayenne, salt and sugar in a bowl while they roast.
5. 5Tip the hot chickpeas straight into the spice bowl and toss immediately. The residual heat blooms the spices and helps them stick without burning.
6. 6Cool on the tray for 10 minutes — they crisp up further as they come down in temperature. Eat the same day.

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