2 tins chickpeas
1 tin soya beans
1 packet crunchy vegan Chinese noodles (I use a brand called 'Chang's', Gluten free)
3/4 cup frozen or fresh peas
Preheat oven to 200 degrees Celsius or 395 Fahrenheit.
Mix up all the spices together. Rinse the beans and chickpeas and dry them in a towel. Place noodles, peas, beans, chickpeas and peanuts into separate baking trays (don't mix together because they have different cooking times). Spray them with cooking spray, sprinkle some of the spices and mix so that they are coated well. Make sure that the beans and peas are nicely spread out on the tray.
Bake until crisp (about 20 minutes for the nuts, 40 minutes for the beans and noodles, an hour for the peas). Make sure every 10-15 minutes you stir the trays.
Once all ingredients are very crisp (but not burnt!) remove from oven and allow to cool for 20 minutes. Once cool, transfer to one big bowl, add sultanas and mix it all up.
Store in an air tight container or jar.