I’ve been a little obsessed with chickpeas lately. Chickpea stew, hummus, pasta with chickpeas, rice with chickpeas, bean salad with chickpeas thrown in for good measure. There is always at least one can of chickpeas in my cupboard so I’m constantly adding them to whatever dish happens to be in the works.
These crisp, smoky roasted chickpeas are great as a snack or even a side dish alongside meat and rice or vegetables. When they’re fresh from the oven and still hot, I like to sprinkle them with lime or lemon juice and a little chopped cilantro or parsley. Or swap out the paprika and use a mixture of cumin and coriander instead.
Recipe: Roasted chickpeas with paprika
- 1 can chickpeas, rinsed, drained and patted dry
- Olive oil spray (or a drizzle of regular olive oil)
- 1 tsp Hungarian smoked paprika
- 1 tsp cayenne
- Salt and black pepper, to taste
Pre-heat oven to 375F. Arrange the chickpeas in a single layer on a parchment- or foil-lined baking sheet. Spray evenly with the olive oil and shake pan to coat the chickpeas. Sprinkle with the paprika and cayenne, season with salt and pepper and shake again to coat. Bake for ~20 minutes or until the chickpeas are crisp and golden. Serve