Roasted Afghani Chickpeas


1 tbsp olive oil or melted coconut oil
Zest and juice of 1 lemon
1 tsp paprika
½ tsp turmeric
400g/14oz/scant 2cups
Canned chickpeas, rinsed and drained
Sea salt


Preheat the oven to 180°C/350°F/Gas 4.Line a baking sheet with baking parchment. Put the oil in medium bowl and add the lemon zest and juice, paprika, turmeric and ¼ teaspoon salt, then whisk together well.
Add the chickpeas to the bowl and mix well so that they are covered with the spicy oil. Spread the chickpeas over the prepared baking sheet and cook for 40 minutes, shaking the baking sheet occasionally to toss the chickpeas, then returning it to the oven to continue cooking. Serve hot with an extra sprinkling of salt.