Get ready to transform a humble can of chickpeas into a mind-blowing snack that will have your taste buds dancing with excitement! This Middle Eastern-inspired recipe is not just another boring side dish – it's a flavor explosion that combines three different paprikas to create a crispy, spicy sensation that's impossible to resist. Whether you're a health-conscious foodie, a snack lover, or someone looking to spice up their culinary repertoire, these roasted chickpeas are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Thoroughly drain the canned chickpeas in a colander and rinse under cold running water. Spread the chickpeas on a clean kitchen towel and gently pat them dry. Removing excess moisture is crucial for achieving crispy roasted chickpeas.
- Transfer the dried chickpeas to a medium mixing bowl. Drizzle olive oil over the chickpeas and toss to ensure even coating.
- In a small bowl, combine smoked paprika, sweet paprika, and hot paprika. Sprinkle the paprika mixture and salt over the oiled chickpeas. Toss thoroughly to distribute the spices evenly.
- Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and crisping.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, shaking the pan halfway through to ensure even browning. Chickpeas should be golden brown and crispy.
- Remove from the oven and let cool for 5-10 minutes. The chickpeas will continue to crisp up as they cool.
- Serve warm as a snack, salad topper, or side dish. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Drying is Key: The secret to ultra-crispy chickpeas is removing as much moisture as possible. Use a clean kitchen towel and pat those chickpeas completely dry before roasting.
- Single Layer Magic: Spread your chickpeas in a single layer on the baking sheet. Overcrowding will steam your chickpeas instead of roasting them crisp.
- Shake It Up: Halfway through cooking, give the pan a good shake to ensure even browning and prevent burning.
- Spice Customization: Feel free to experiment with the paprika ratios. Love heat? Add more hot paprika. Prefer a smoky flavor? Increase the smoked paprika.
- Cooling Matters: Let the chickpeas cool for a few minutes after roasting. They'll continue to crisp up, giving you that perfect crunch.
- Storage Tip: Keep leftovers in an airtight container at room temperature for up to 3 days – if they last that long!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
