Spicy, salty and just slightly tangy, these chickpeas are like little firecrackers. The perfect accompaniment to any sparkling drink.
Makes: 250 g Time: 35 min
Ca. 250 g canned chickpeas, boiled
1 bag EGENTID black chai with ginger and elderberries
1 tbsp vegetable oil
½ tbsp chilli flakes
1 tsp sea salt flakes, crushed
Note: Best enjoyed on the day they are made, but they can be stored in the refrigerator overnight and eaten the following day.