Preheat the oven to 180° / 160°C Fan / 350°F

Drain the can of chickpeas in a colander or sieve.

Rinse well with cold water.

Tip the chickpeas onto a couple of sheets of kitchen paper

Pat dry using another sheet of kitchen paper.

Once dry tip onto a baking tray lined with parchment paper or lined with a silicone baking sheet.

Spread the chickpeas out in a single layer and place on the middle shelf of your oven. Roast for 10 minutes or until they have started to turn golden brown.

Remove from the oven and carefully tip the hot chickpeas into a bowl. Add the Marmite and stir so that all the chickpeas are coated.

Tip the coated chickpeas back onto the lined baking tray and place back in the oven for a further 30 - 35 minutes.

To ensure a crunchy chickpea and to prevent burning, use a spatula to move the chickpeas around (& to prevent them sticking!) every 10 minutes or so.

Remove from the oven once they are crispy and serve warm.