This recipe came to us courtesy of Lindsey Miles of the fabulous website Rahamim is proud to collaborate and share the work of innovative groups like this, offering creative solutions to shift our lifestyles to be in harmony with Earth’s limits. We recommend visiting this site to find out more about how to re-use food we have thought of as “waste”: 


  • 2 cups cooked chickpeas (380g approx)

  • 2 tbsp macadamia oil

  • Spice mix: 3/4 tsp turmeric, 3/4 tsp ground cumin, 1 1/2 tsp paprika (or omit altogether for plain chickpeas)

  • Salt and pepper


  1. Pre-heat oven to 180°C.

  2. Rinse chickpeas and spread onto a clean dry tea towel to remove excess water. Remove any loose skins and discard.

  3. Put into bowl, add oil, spices (if using) and salt and pepper, and mix well until all the chickpeas are coated.

  4. Line a roasting tin with greaseproof paper and empty chickpeas into tin, spreading out as much as possible. Place in oven and cook for 40 minutes, stirring occasionally to prevent sticking and to ensure they cook evenly.

  5. Remove and allow to cool completely. They will continue to harden as they cool (don’t be alarmed if they still feel soft when you take them out of the oven). Store in a glass jar if not eating immediately.