Crunchy Paprika Chickpeas Recipes

Steps:

• Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 degrees F.

Steps:

• Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
• Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate.

Steps:

• Preheat oven to 450°F. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet, and drizzle with oil; toss to coat evenly. Spread in a single layer and roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
• Remove from oven. Sprinkle with salt and paprika; roast until fragrant, 2 to 3 minutes more. Transfer to a paper towel-lined plate and let cool completely. Chickpeas can be stored up to 2 days at room temperature in an airtight container.

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.