Crispy Chickpeas

Name: Crispy Chickpeas
Yield: 6 servings
Ingredients: 3 cups cooked chickpeas; 2 Tbs olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; ¼ tsp cayenne; 1 tsp kosher salt

👥 6 servings

🗣️ English (detected)

category: Fried & Crispy

counters: The Bowl Shop

aka: crispy chickpeas, crunchy chickpeas, roasted chickpeas, spiced chickpeas, chickpea crunch, garbanzo crunch

pairs-with: tahini-sauce, tabbouleh

slack: narrow — they are glass-crisp for about an hour and chewy by morning, and a hot oven only half brings it back

washing-up: the sheet pan, a bowl to oil the chickpeas in, a small bowl for the spice

step: toss hot, off the sheet

#chickpeas #roast #snack #crunch #vegan

From: John Chen's Tabular Recipes

🥘 Ingredients

cooked chickpeas 3 cups
olive oil 2 Tbs
smoked paprika 2 tsp
ground cumin 1 tsp
cayenne ¼ tsp
kosher salt 1 tsp

🍳 Cookware

sheet pan

1

Roll cooked chickpeas between towels until the loose skins come away, then spread them out and 20 min .
2

Toss @&( timer with olive oil and 35 min at 400°F (200°C) on a bare sheet pan , shaking it twice, until they rattle like gravel. Nothing else goes in with them.
3

Stir smoked paprika , ground cumin , cayenne and kosher salt together while they roast.
4

Toss @&( timer with @&( timer straight off the sheet, then leave them uncovered in a single layer to cool.

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