Smoky Paprika Roasted Chickpeas
Swap the store-bought chips for this protein-packed crunch. Legumes are roasted at high heat until crisp and smoky, making them a perfect stand-alone snack or a crunchy garnish for creamy soups.
Smoky Paprika Roasted Chickpeas
Swap the store-bought chips for this protein-packed crunch. Legumes are roasted at high heat until crisp and smoky, making them a perfect stand-alone snack or a crunchy garnish for creamy soups.
Ingredients
- 14 oz canned chickpeas, pre-cooked
- 0.5 fl oz olive oil
- 0.14 oz smoked paprika and 0.07 oz ground cumin
- Fine sea salt to taste
Instructions
Drain the chickpeas from their liquid and rinse them thoroughly under running water.
Transfer chickpeas to a clean kitchen towel and pat dry. Remove any loose skins.
In a bowl, coat chickpeas with olive oil.
Roast at 400°F for 15 minutes, agitating the cooking vessel every 5 minutes.
Upon completion of roasting, transfer chickpeas to a bowl and immediately combine with the paprika, cumin, and salt mixture.
Nutrition Facts
Amount per 1 servingChef's Tip
"Thorough dehydration of the chickpeas prior to oil application is critical for achieving the desired crisp texture, preventing a soft consistency."