METHOD

1. Preheat the oven to 200°C or 180°C Fan Forced. Combine the salt and spices in a small bowl.
2. Drain and rinse the can of chickpeas. Pat dry on plenty of paper towels (I used a clean lint free kitchen towel.) Transfer to a flat baking tray with greaseproof paper and toss with olive oil. Roast the chickpeas for 35-40 minutes, give the chickpeas a shake half-way through.
3. Whisk the beer and honey in a small saucepan over a low heat so the honey dissolves, the mixture may foam up. Stir occasionally to prevent mixture burning. The mixture will go a nice light brown caramelised colour after 25-30 minutes. The mixture will solidify if cooled so keep it warm until ready to use.
4. Transfer the baked chickpeas to a mixing bowl & mix 1 teaspoon of the spice/salt mix through them. Then add about 1 Tablespoon of the beer/honey mixture and give the chickpeas a stir. Spices and honey should be just enough to evenly coat all the chickpeas – not too much as the honey will burn.
5. Transfer the chickpeas back to the baking tray & bake for about 5-10 minutes. Keep a close eye on them as they can burn easily – they will go a nice dark roasted colour.
6. When they are roasted enough – transfer them to a container & sprinkle some more of the dry spice mix over the top & put the container in the fridge for about 10 minutes so the beer/honey mixture can harden up.