Spiced Roasted Chickpeas
Canned chickpeas roasted dry, then tossed in olive oil, cumin, paprika and garlic and roasted again. They turn crunchy as they cool.
Drying the chickpeas well before the first roast is what makes them crisp; water left on the skins steams them instead. Seasoning after the first roast keeps the spices from scorching through the first 20 minutes. Swap the paprika for chili powder if you want heat.
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Ingredients
for 4Ticks stay put if you leave and come back.
Method
6 stepsRead it through once before you start the pan.
Storage
- Room temperature
- Up to 2 days
Store in a loosely covered container at room temperature; a sealed jar traps steam and softens them. To re-crisp, spread on a baking sheet and warm in a 180°C (160°C convection) oven for 5 minutes.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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