Spanish Roasted Chickpeas

Spanish roasted chick peas
400g can chickpeas, drained and rinsed
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
olive oil spray

1 Preheat oven to 180 degrees. Line a baking tray with baking paper.
2 Rinse and wash the chickpeas with water and place chickpeas on a plate lined with absorbent paper. Set aside for 10 minutes to remove any excess moisture.
3 Combine the chickpeas, paprika, coriander and oregano in a medium bowl and toss to evenly coat in the spices. Spread out on the baking tray and spray lightly with olive oil.
4 Roast for 25 minutes or until golden and crisp.