An easy & traditional accompaniment to a tagine these spicy chickpeas are also good as an appetizer or aperitif.
- Tin of chickpeas drained and rinsed
- 1 tablesp. olive oil
- Half tablesp. sugar
- 2 teasps. Ras-el-Hanout or any spice blend you prefer (I've used Mexican Spice mix before and it was good) Try paprika, smoked or unsmoked.
- Pinch of chili
- Black pepper
- Heat the oven to 200°C.
- Mix everything together in a bowl.
- Place the chickpeas onto a lined baking tray and bake for approx. 20 minutes.
- Serve cold.