Roasted chickpeas with nuts and/or seeds

Description

You can use any selection of nuts and seeds that you fancy or, if you have a nut allergic guest, leave out the nuts and double up on the number of seeds. Free from: dairy, wheat, gluten, soya and eggs; can be nut-free

Ingredients

200g/7oz chickpeas, either soaked and cooked or tinned and drained
200g/7oz mixed nuts (almonds, walnuts, pine nuts etc) and seeds (pumpkin, sunflower and so on)
2 lemons, juice only
water
salt and freshly ground black pepper

Method

1. Heat the oven to 180C/350F/Gas 4.
2. Put the chickpeas with the nuts and seeds in a small pan.
3. Add the lemon juice and just enough water to cover them, along with a generous pinch of salt and freshly ground black pepper.
4. Bring to the boil and simmer for 5-6 minutes, then drain.
5. Spread the mixture on of a flat oven-proof tray and bake for 20-25 minutes, shaking them occassionally to mix them. Make sure they don't burn.
6. Serve at once, or store in an airtight container.