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1 tin of chickpeas, drained
1 tbsp of olive oil
1 to 2 tsp Berbéré
A pinch of salt
Preheat your oven to 200°C.
Dry the chickpeas well.
Mix them with the oil, Berbéré and salt.
Bake for 25 to 30 minutes until crispy.
To be enjoyed as an aperitif, in a salad or with a soup!
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