Description
This Spicy Roasted Chickpeas recipe offers a crunchy, flavorful snack that’s easy to make and packed with protein. Using simple spices like smoked paprika and cayenne pepper, these chickpeas are roasted to perfection for a healthy, satisfying treat.
Ingredients
Scale
Chickpeas
- 2 (15-ounce) cans chickpeas, drained and rinsed
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- Salt to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chickpeas.
- Prepare Chickpeas: Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean kitchen towel or paper towels to remove excess moisture for better roasting.
- Season Chickpeas: In a mixing bowl, toss the dried chickpeas with olive oil, smoked paprika, cayenne pepper, and salt to ensure they are evenly coated with the spices and oil.
- Spread on Baking Sheet: Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper or a silicone baking mat to promote even roasting.
- Roast: Place the baking sheet in the preheated oven and roast the chickpeas for about 25-29 minutes, shaking the pan or stirring the chickpeas halfway through to ensure they roast evenly and become crispy.
- Cool and Serve: Remove the chickpeas from the oven and let them cool slightly; they will continue to crisp up as they cool. Serve as a tasty snack or salad topping.
Notes
- Patting the chickpeas dry is crucial to achieve a crispy texture.
- You can adjust the cayenne pepper to make it more or less spicy according to your taste.
- Store leftovers in an airtight container to maintain freshness, but they are best eaten within 2-3 days for optimal crispness.
- For a milder version, substitute cayenne with a pinch of chili powder or smoked paprika only.
