Spicy Roasted Chickpeas

An inspired American side built around chickpeas. The beans are dried well, coated with spices, and roasted hot so the outside becomes crisp while the centers stay slightly tender. It works as a side dish or snack.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 400 g canned chickpeas, drained and rinsed
• 30 ml olive oil
• 6 g kosher salt
• 4 g smoked paprika
• 2 g ground cumin
• 2 g garlic powder
• 1 g cayenne pepper
• 1 g ground black pepper

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
2. Pat the chickpeas very dry with a clean kitchen towel or paper towels. If loose skins fall off, discard them. The chickpeas feel dry to the touch with no visible surface moisture.
3. In a large bowl, toss the dried chickpeas with the olive oil, salt, smoked paprika, cumin, garlic powder, cayenne, and black pepper until evenly coated. The chickpeas are evenly seasoned and lightly glossy.
4. Spread the chickpeas in a single layer on the prepared baking sheet, leaving space between them for airflow. If you are using two sheets, divide them evenly between the sheets. The chickpeas are in one uncrowded layer.
5. Roast for 25 minutes, then shake the pan and continue roasting for 5 to 10 minutes more, until the chickpeas are deeply golden and crisp on the outside. If using two sheets, rotate their positions when you shake them. Most chickpeas sound dry and crisp when shaken; the outsides are browned and blistered, with a few darker spots.
6. Cool on the pan for 5 minutes before serving. The chickpeas will crisp further as they cool. Serve warm or at room temperature. The chickpeas have firmed up and taste crisp rather than soft.