Chickpeas are packed with protein and fibre so they are great for controlling your blood sugar. I keep tins of chickpeas in my pantry for making hummus, chucking in stews and for roasting. Chilli, Maple Chickpeas are fantastic little pops of smoky, spicy flavour which are delicious sprinkled over salads and veggies. They’re incredibly easy to make and you can tweak the spiciness to suit your palette.

INGREDIENTS
1 tin of drained chickpeas
1 tsp smoked paprika
1 tbsp olive oil
1/2 lemon
60ml maple syrup
sea salt
optional: sliced chilli

• Pre-heat the oven to 220°C (200°C Fan). Drain the liquid from the chickpeas then tip onto a baking sheet and drizzle over with olive oil and scatter over the paprika. Roll the chickpeas to coat in the oil and paprika. Bake for 10 minutes.
• Mix together the maple syrup, juice from 1/2 a lemon and slices of chilli if you’re using. Once the chickpeas have roasted tip over the syrup and toss the chickpeas in the glaze then return to the oven for 2 minutes. Remove and grind over generously with salt then serve.