• 1 400 g can of chickpeas
• ½ tsp salt
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp mild curry powder

Line a baking tray with grease proof paper and heat the oven to 170C.

Rinse and drain the chickpeas, and the toss in a bowl with the salt and spices to coast them evenly. Roast for an hour until golden and crispy. Yum!

• 2 zucchini
• 1 tbsp powdered parmesan cheese
• 1 ½ tbsp plain flour
• 1 tsp salt
• Freshly ground pepper
• 2/4 cup bread crumbs
• 2 egg whites

Preheat the oven to 220C.

Slice the zucchini into wedges. In a bowl mix together the parmesan, flour and salt and pepper.

Place the breadcrumbs in a second bowl and in a third bowl beat the egg whites until frothy and almost forming soft peaks.

Dunk each zucchini stick into the flour mix, then into the egg white and then into the breadcrumbs and place on a lightly oiled baking tray.

Place the tray of fries into the oven and bake for 10 minutes until golden and crispy. I have found that these also work well cooked in the air fryer with a tablespoon of oil and served with generous amounts of garlic aoli.