A high protein snack for anytime.
Soak chick peas in 3 cups of water overnight. Drain, place in fresh water, bring to boil and simmer until tender, usually 20-30 minutes. Drain and spread on a single layer on paper towel.
Preheat oven to 200C. Line a large baking tray with baking paper.
To make the PLAIN variety, place chick peas in a bowl. Pour in oil and salt and stir to coat the chick peas thoroughly. Spread onto lined baking tray evenly and place in oven.
To make the SPICED LIME variety, place chick peas in a bowl and season with cumin and salt. Spread onto lined baking tray evenly and place in oven. As soon as the chick peas are cooked, add the lime juice, toss to coat and put back in oven for a further 5 minutes to evaporate the juice.
To make the SUGARED variety, spread chick peas on lined baking tray and sprinkle evenly with the sugar. Place in oven.
Cook for 40-45 minutes, checking them regularly and every 15 minutes shaking the tray and stirring the chick peas to ensure even cooking. The chick peas should be crisp and golden brown. The sugared variety may need 5-10 minutes less cooking time.
Cool chick peas on tray. Serve immediately or store (once cold) in an airtight container.