AIRFRYER SPICED CHICK PEAS WITH PITTA CHIPS

AIRFRYER SPICED CHICK PEAS WITH PITTA CHIPS

INGREDIENTS

½ x 400g tin chickpeas, drained and rinsed

2 tbsp olive oil

1 pitta bread

½ tsp ground cumin

½ tsp smoked paprika

¼ tsp garlic granules

salt and freshly ground black pepper, to taste

hummus, to serve

METHOD

Preheat the air fryer to 195C.

• Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins.
• In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper.
• Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking.
• Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart.
• Add the remaining olive oil to the mixing bowl, along with the pieces of pitta.
• When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer.
• Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting.

Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus.