Toasted spicy chickpeas.

• 1 can chickpeas
• 1 tbsp olive oil for frying
• ½ tsp cumin seeds (crushed lightly)
• ½ tsp smoked paprika (Pimentón)
• Salt to taste

Drain chickpeas completely and fry them with the spices on hot pan, adjust to taste with salt.
Use immediately or store in refrigerator, best used same or next day.