It's amazing how much a sharp spice – like sumac or amchur – really lifts cumin and makes it sing. Don't get us wrong, chickpeas roasted in just cumin is a fine snack ... but start adding the spices below, and the salad takes on real balance and delicious flavour making it a memorable side salad.
Serves 4 (as a side dish)
400g tin of chickpeas
2tbsp olive oil
2tsp Ground Cumin
1tsp Ground Sumac
1tsp Amchur Dried Mango Powder
1tsp Tellicherry Black Peppercorns,crushed
Preheat the oven to 220C
Drain and rinse the chickpeas, and then pat them dry in between sheets of kitchen paper.
Stir the olive oil, spices and salt in a mixing bowl, and toss the chickpeas in the spice blend. Tip them onto a tray or into a roasting tin and pop in the oven for 15 minutes, tossing from time to time.
Meanwhile, wash and spin dry the fresh coriander and mint. Pick the leaves and finely chop. Halve the cucumber lengthways, use a teaspoon to scoop out the row of watery seeds, and then finely dice.
Leave the chickpeas to cool a little. Return to the mixing bowl and toss with the fresh spices and cucumber.