Smoky Roasted Chickpeas
jeffraben.com/recipes · No. 420
Oil-free roasted chickpeas warmly spiced with smoked paprika. Good on salads, soup, wraps and rice bowls, or for snacking.
Ingredients
Method
- Preheat the oven to 400°F.
- Rinse and drain the chickpeas. Pat dry on a clean kitchen towel or paper towels to remove as much moisture as possible. Remove any loose skins.
- Line a baking pan with parchment paper or a silicone mat.
- In a small bowl, toss the chickpeas with all the other ingredients until evenly coated. Spread them on the pan with some space in between, which helps them crisp.
- Bake 15 minutes. Stir, then bake 10 to 15 minutes more, depending on how crispy you like them. They crisp up a little more as they cool.
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Substitute recipe: the original link (https://www.cookinglight.com/recipes/smoky-roasted-chickpeas) is gone (Cooking Light now redirects to an EatingWell "Page Not Found"), so this was filled with The Garden Grazer's Smoky Roasted Chickpeas.