Roasted & Spiced Chickpeas
Active Time: 5 minutes | Total Time: 35 minutes | Serves Makes 2 cups | Vegan | Gluten Free
- 2 15.5-ounce cans chickpeas
- 2 tablespoons extra virgin olive oil
- 1¼ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- ¼ to ½ teaspoon kosher salt
Heat the oven (with the oven rack in the middle) to 400°F.
Drain and rinse the chickpeas. Pour them onto a large, dry dishtowel. Cover them with the edges of the towel and gently roll them around until they are dry. Discard any loose skins.
Pour the chickpeas onto a large rimmed sheet pan. Drizzle with the oil and rub them with your hands until well coated.
Roast 30 to 35 minutes (shaking the pan half way through), until crisp on the outside but still creamy in the middle (some chickpeas are softer than others so time will vary). Let cool for 5 minutes.
In a small bowl, combine the smoked paprika, cumin, and cayenne. Some chickpeas are saltier than others, so start with ¼ teaspoon of the salt. Stir well.
Put the chickpeas in a medium bowl. Sprinkle in a little spice mix at a time, tossing them as you go. Add a little more salt, if you like.
Best the day of. And warm.
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