Step 1

Preheat the oven to 400° F (200° C) and line a baking sheet with parchment paper.

Step 2

Drain the chickpeas, saving 2 tbsp of their liquid (aquafaba) and transfer them into a clean towel. Pat them until they are really dry, removing any shells that have loosened in the process.

Step 3

Arrange the dry chickpeas in a single layer on your prepared baking sheet and place it in the oven.

Step 4

Bake for 25 minutes while whisking together the 2 tablespoons of chickpea liquid, lime juice, chili flakes, paprika, cumin, garlic and salt in a medium-sized bowl.

Step 5

Once the 25 minutes have elapsed, add the half-roasted chickpeas to the coating in the bowl and mix well.

Step 6

Now, place them back on the baking sheet in a single layer and roast for 15 more minutes, until crispy and golden.

Step 7

Remove the baking sheet and let the chickpeas cool for at least 10 minutes before eating!