Serves 10 | Prep time: 2 minutes | Cooking time: 30minutes |


• 1x400g tin chickpea
• Sprinkle of salt
• 1 tbsp fresh rosemary chopped


Rinse and drain the chickpeas and place in a baking tray with the salt, bake for 20 minutes. Remove from the oven, add the rosemary and maple syrup and combine well. Bake for another 10 minutes.