These roasted chickpeas are the perfect addition to a salad or grain dish. The flavorful beans also work well as a snack to satisfy any craving for crunch. This dish can be made in advance and stored in an airtight container. Play around with the seasonings, but if you like very spicy, then use an entire teaspoon of cayenne pepper (instead of the paprika) and a dash of red pepper flakes.
SERVES 4
Ingredients
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika
1 teaspoon cumin
Pinch of cayenne pepper
1 teaspoon lime juice (optional)
One 15-ounce can chickpeas, rinsed, drained, and patted dry
Method
Preheat oven to 400ºF. Combine the olive oil, lime juice (if using), paprika, cumin, and cayenne in a large bowl. Add the chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread in a single layer. Bake for 25 to 35 minutes, until golden and crisp (stir once after 15 minutes). Remove the baking sheet from the oven. Cool, and then transfer the chickpeas to a serving dish or an airtight container for storage. This healthy snack will stay good for a few weeks in the fridge.
Recipe by Elise Museles. First appeared in Gutbliss (Penguin 2013)
