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Smoky Roasted Chickpeas

Crunchy oven-roasted chickpeas tossed with smoked paprika, cumin and a little cayenne. A pantry snack that disappears by the handful.

Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Illustration of Smoky Roasted Chickpeas, drawn from its ingredients
Cook's note

Season after roasting, not before: ground spices scorch in a hot oven and turn bitter. Store leftovers loosely covered at room temperature; an airtight container softens them. Re-crisp at 400°F for 5 minutes.

Method

  1. Heat the oven to 400°F (200°C) with a rack in the middle.

  2. Spread the chickpeas on a clean kitchen towel and rub them dry, discarding any skins that slip off. The drier they are, the crunchier they get.

  3. Toss with the olive oil and salt on a sheet pan and spread in a single layer.

  4. Roast , shaking the pan every , until deep golden and crisp all the way through.

  5. Mix the smoked paprika, cumin, brown sugar and cayenne. Toss with the hot chickpeas right on the pan.

  6. Let them cool on the pan, where they keep crisping, then pile into a bowl.

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More to cook

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Smoky Roasted Chickpeas
Step 1 of 6

Heat the oven to 400°F (200°C) with a rack in the middle.

Step 2 of 6

Spread the chickpeas on a clean kitchen towel and rub them dry, discarding any skins that slip off. The drier they are, the crunchier they get.

Step 3 of 6

Toss with the olive oil and salt on a sheet pan and spread in a single layer.

Step 4 of 6

Roast , shaking the pan every , until deep golden and crisp all the way through.

Step 5 of 6

Mix the smoked paprika, cumin, brown sugar and cayenne. Toss with the hot chickpeas right on the pan.

Step 6 of 6

Let them cool on the pan, where they keep crisping, then pile into a bowl.

All done

Dig in.

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