These are little nuggets of flavour!
We have these as part of a mezze meal and if there are any leftovers I roughly crush them with a fork and spread them on flat breads with a little extra olive oil drizzled over the top.
250g dried chickpeas
1 tablespoon olive oil
2 teaspoons sumac
2 tablespoons zatar
2 tablespoons nigella (koolanji) seeds
salt and pepper
Soak the chickpeas overnight in a large bowl of water.
The following day, rinse well and pour into a large pan filled with water, bring to the boil and simmer gently until the chickpeas are cooked, it can take 1-2 hours depending on your peas.
Once cooked, drain and set aside to cool.
Preheat the oven to 200 degrees Centigrade.
Comine all of the ingredients and spread out on a baking sheet, bake for 15-20 minutes until the chickpeas are crispy.