1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Pat dry the chickpeas, then tip onto a baking tray, drizzle over 1 teaspoon olive oil, then scatter over the cumin seeds and sweet smoked paprika. Toss to coat, then spread out on the tray. Roast for 15 minutes.

2

Add the pumpkin and sunflower seeds, maple syrup, chilli flakes and cayenne pepper to the tray, then season well. Toss together then roast for 10 minutes until the chickpeas are golden.

3

Cool on the tray, then divide into portions and transfer to airtight containers or bags. Serve on its own as a savoury snack, or scatter over a salad for extra flavour and crunch. The mixture will keep in an airtight container for up to 5 days.