Crispy Chickpea Appetizer

Ingredients:

• 2 x 425g cans of chickpeas, rinsed
• 4 strips of bacon
• 1 sprig of fresh rosemary

Preparation:

1. Spread the chickpeas on a baking sheet and let them dry, uncovered, in the refrigerator overnight. If you forget to let the chickpeas dry overnight, no problem—they'll just take longer to cook.
2. Place the bacon in a large skillet and cook over medium-low heat until browned and crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate to drain; reserve the rendered fat in the skillet. You can crisp up the bacon while you cook the chickpeas.
3. Preheat oven to 200°C.
4. Add the drained chickpeas to the skillet with the rendered bacon fat. Season with salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the chickpeas to a baking sheet and roast, stirring every 10 minutes, until crisp, 35-40 minutes. If you didn't drain the chickpeas, roast them for 45-50 minutes.
5. Let cool to room temperature and serve.