Roasted Chickpeas
Roasted chickpeas are a pleasantly crisp-on-the-outside, slightly chewy-on-the-inside addition to salads, noodles, creamy soups and grain bowls. Rub the chickpeas vigorously in a dish towel not once but twice to ensure that they’re completely dry before sliding them into the oven, and do your best to remove all the skins that fall off in the process. While this may seem fussy, it’s the secret to achieving the crispiest results. To make these chickpeas your own, rummage your spice cabinet and swap the smoked paprika for za'atar, chili powder, garam masala, herbes de Provence or anything else that sounds good.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2(15-ounce) cans chickpeas (3 cups), drained and rinsed
- 2tablespoons extra-virgin olive oil
- Salt
- 2teaspoons smoked paprika
Instructions
Step 1
Heat oven to 400 degrees. Spread the chickpeas out onto a clean dish towel and thoroughly rub them dry. Discard any chickpea skins that happen to fall off in the process. Transfer the chickpeas to another clean dish towel and repeat the process to get them very dry. (The dryer the chickpeas, the more success you’ll have with crisping them in the oven.)Step 2
Transfer chickpeas to a rimmed baking sheet. Drizzle with olive oil and season generously with salt. Toss well to evenly coat.Step 3
Roast, shaking the pan every 10 minutes or so, until the chickpeas are dry, golden-brown in spots and crisp, 30 to 35 minutes. Turn off the oven. Immediately sprinkle the chickpeas with smoked paprika and shake the pan to coat. Taste and season with additional salt as needed. Return the chickpeas to the oven with the door ajar and let the chickpeas cool in the oven to continue to crisp.