Ingredients
- 2 (15-ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon ground cumin
- Pinch cayenne pepper, or to taste
- Kosher salt
Directions
Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
SERVES 6
Calories: 169
Total Fat: 6 grams
Saturated Fat: 1 gram
Protein: 5 grams
Total carbohydrates: 24 grams
Sugar: 0 grams
Fiber 5 grams
Cholesterol: 0 milligrams
Sodium: 425 milligrams
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By sidinie_7480573
Greenbelt, MD
on January 30, 2013
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I had high hopes for this recipe and though my chick peas came out crunchy, I thought the flavor was pretty bland. If I make this again, I will have to improvise and add more flavoring. Otherwise, it was a good concept and easy to make.
By girldoc_7063633
medford, NY
on October 03, 2012
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I have been making this recipe since I saw it on tv, we all love it!
By loosejuice
on September 01, 2012
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My partner and I decided to try this recipe out after tasting our first spicy baked chikpeas on a trip to Mallorca this July. When we got back home, we just HAD to find a recipe for them. After several busy summer months back in America, we finally were able to find the time to sit down with a bottle of wine and finally make the meal we had been dreaming about. After trying multiple recipes online, this was the one that best replicated our experience at Senzone.
Read all 147 reviews