For this recipe, make sure the chickpeas are dried completely before they are coated in the oil/spice mixture. This will result in a crunchier outside. Rolling them around in a kitchen towel (as suggested in the recipe is a great idea. For this recipe I decided to increase the spices a little bit for some extra flavor and they came out really well. For myself, I use 1/4 teaspoon of cayenne because I like the heat. However, If your not a fan, use 1/8 teaspoon.
|Make the oil and spice mixture|
|Boring canned chickpeas|
|Toss chickpeas in oil and spices|
|More exciting canned chickpeas|
|Goes nicely with a salad for a healthy lunch/dinner|
Adapted from: Claire Robinson
2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 heaping teaspoon Spanish smoked paprika
1 heaping teaspoon ground cumin
Scant 1/4 teaspoon cayenne pepper
Fine sea salt
Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.