Make your soup extra special with these crunchy spiced chickpeas sprinkled on top!
Drain chickpeas and pat dry with paper towels.
Toss to coat with rice bran oil and salt and spices.
Spread on lined baking trays so none are touching and roast at 200 degrees for 20 minutes, give the tray a shake and cook for another
2 cans of chickpeas
1 tablespoon rice bran oil
1 teaspoon salt
1 teaspoon Cumin seeds
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon chilli flakes (optional)