Next time you feel like reaching for a bag of crisps for that crunchy, spicy snack, make these instead. Chickpeas roasted with chilli, paprika, fennel, then tossed with rosemary and lemon are little flavour bombs perfect for snacking on without the guilt. Inspired by the traditional dried chickpeas I watched the men at family gatherings…
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Welcome to my little Italian kitchen in sunny Australia. My family originates from the Italian region of Calabria, and my food reflects my roots as well as the multicultural pot of my Australian home. I am a writer, traveller, cook and eater. My cookbooks are a collection of family recipes and twists on Italian favourites.
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