400g tin chickpeas, drained (240g when drained)
1/2tsp chilli powder
150g cherry tomatoes, quartered
1 small handful fresh parsley, chopped
2 spring onions (scallions), finely chopped
Heat the oven to 190°C (Gas Mark 5 / 375°F). In a bowl, combine the drained chickpeas, oil, paprika and chilli powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes, stirring halfway, or until slightly browned and crispy.
Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a bowl. Add the roasted chickpeas and stir to combine.
Serve with warmed arab bread.