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 disturbedme
on January 27, 2012
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These are very tasty!!!
I only had one can of chickpeas, so I had to cut the recipe in half. It's SO yummy!
I used regular paprika instead of smoked as I didn't have smoked. Also had just run out of cumin, so wasn't able to use that either, so I used Season All.
I loved the outside crunchiness and the inside softness/chewiness. It had a kind of meatiness to it. I will definitely make these again. A yummy, healthy snack.
By rolipoli
on January 25, 2012
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Eeh. I ended up throwing most of them away. Two cans is alot more than I expected. I thought they woul be crunchy, but they were just dry chickpeas...with spices that didn't do anything for me. I am usually a big fan of the spices she used, but they didn't really work with the chickpeas so well.
By okcguy26
Oklahoma City, OK
on January 23, 2012
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These are awesome. Unfortunately, I forgot to add the salt to the spice mix before baking.
Salt wouldn't stick after they came out of the oven. still delicious.
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