Method

• Heat the oven to 200C/180Cfan/Gas4.
• Spread the drained chickpeas on kitchen towel and pat dry. Remove as much moisture as possible. Place the chickpeas in a bowl. Toss with olive oil until the chickpeas are well coated.
• Tip the coated chickpeas onto a non-stick baking tray. Arrange in a single layer. Roast for 15 minutes then move the chickpeas around the baking tray and roast for a further 15 minutes until the chickpeas are crisp on the outside and slightly soft in the middle. Remove from the oven. 
• While the roasted chickpeas are still warm tip into a bowl. Add the Black Garlic Seasoning. Mix well to ensure the chickpeas are evenly coated in the seasoning. Add extra Black Garlic Seasoning according to taste.
• Best served immediately and eaten warm. Once cooled the chickpeas will change in texture from crispy to chewy but are equally as tasty.

To Serve: serve as a biting with a BGK Black Garlic Cocktail or Mocktail.

Top Tip: BGK’s Black Garlic Seasoned Roast Chickpeas add texture to a dish. Try them in BGK’s Black Garlic Shawarma Wrap.