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
Ingredients:
- 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
Directions:
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
Hi Jennifer – I like your roasted garbanzo recipe! I have one too, although I admit i have had trouble getting it just right. My posts are for kids and their families, although recently I’ve been following a diet (the 17-day plan by Morano). I don’t think kids should have to diet, But the foods on this plan are great for the whole family. I feel it is a plan that can be shared and modified for every member of the fam. I’d love it if you’d let me know what you think? I’ll be finished posting about the plan in March.