I now present a variation on that theme — spiced chickpeas are a little more flavorful and a lot more snackable than their veggie counterparts. They are super easy to make (if you don’t mind the wait) and perfect for adding a crunchy kick to hummus or bringing to work in a little ziploc baggie, where your coworkers will ask you what you are eating and you will casually reply, “Oh, nothing, just spicy roasted chickpeas that I made in my brick oven at my chateau last night” and they will ooh and aah at your fanciness and ask you to tell them all about your fledgling food blog.*
No ingredients pic this time, but my ingredients were a can of chickpeas, about a tablespoon of olive oil, salt, cayenne pepper, and paprika.
First, rinse your chickpeas and lay them out to dry on a paper towel for about an hour. THIS IS VERY IMPORTANT. Seriously. The success of your chickpeas depends entirely on getting them as dry as possible before roasting them.
Half an hour before you’re ready to roast, preheat your oven to 425 degrees. If your oven is anything like mine, it will take a fair amount of time just to heat up. Cover a baking sheet with parchment paper and roll out your chickpeas. Roast for 30-40 minutes, shaking the pan every 10 minutes to make sure they roast evenly on all sides. Taking them out on the early side will result in chickpeas that still have a fairly chewy center, taking them out on the later side will result in chickpeas that are crispy all the way through (or, if you’re too late, burnt to a crisp).
Once they’re out of the oven, wait a minute or so for them to cool, drizzle with olive oil and add spices to taste (I used a TON of seasoning cuz I like spicy food to taste spicy).
Recipe can be found here at Always Order Dessert.
*Based on a true story **