Roasted Chickpeas Recipe: How to Make Crispy Chickpeas

• 2 15-ounce cans of chickpeas (or 1 cup dried chickpeas, soaked overnight)
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon sea salt or kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ¼ cup extra virgin olive oil

1. 1

   In a colander or mesh strainer over the sink, rinse cooked chickpeas under cold water and drain completely. Preheat the oven to 400 degrees Fahrenheit.

2. 2

   Line a rimmed baking sheet with clean kitchen towels or paper towels. Pour chickpeas onto towels and shake into a single layer. Top with more towels and gently roll and pat to dry chickpeas. Remove towels and allow chickpeas to air dry, at least 10 minutes. Drying your chickpeas will help them get extra crispy.

3. 3

   Meanwhile, make the spice blend. In a large bowl, combine paprika, cumin, salt, black pepper, cayenne pepper, and garlic powder. Set aside.

4. 4

   Drizzle dry chickpeas with olive oil. Roast chickpeas until brown and crispy, about 30 minutes. Transfer still-hot chickpeas to the bowl with the spice blend and toss to coat. (Seasoning after cooking helps the chickpeas stay crispier and prevents spices from burning.) Chickpeas will lose some of their crispness once they come to room temperature. Store in an airtight container for up to 5 days.

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