Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise
This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.
- Serves: 4 persons
- 2(15-ounce) cans chickpeas, drained, rinsed and patted very dry
- 3tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1teaspoon smoked paprika
- 1teaspoon fresh lemon zest, plus 1 tablespoon juice (from 1 lemon)
- ¼teaspoon ground cayenne
- ¼cup mayonnaise
- 1garlic clove, finely grated
Step 1Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they’re dry and bronzed, 25 to 30 minutes.
Step 2Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
Step 3While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
Step 4Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.