Roasted Chickpeas
Alison Tozzi Liu
Editorial Director - James Beard Foundation
Make a big batch of these flavorful, crisped-up legumes for game day or to serve instead of nuts with cocktails. Increase the cayenne if you crave an extra-spicy snack, or substitute any of your favorite spices.
Ingredients
- 3 cups cooked and dried chickpeas or canned chickpeas
- that have been drained and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne pepper (or more to taste)
Method
Preheat the oven to 400F. Toss the chickpeas with the olive oil, paprika, cumin, salt, and cayenne pepper. Bake for about 40 minutes, stirring every 10 minutes or so, until brown and crispy. Serve warm.
Yield
about 3 cups
