Homemade Roasted Chickpeas
- Yield 4
- Prep 5 minutes
- Cook 50 minutes
Homemade Roasted Chickpeas is a beans recipe on Avoteb. The yield on the card is 4. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 (15-ounce) cans chickpeas
- 1 tablespoon olive oil
- 1 tablespoon ground sumac
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Method
Prep oven and baking sheet. Warm oven to 350°F. Line a large baking sheet with parchment paper.
Rinse off the chickpeas thoroughly in a colander until they are no longer foamy and the water runs clear. Tip off thoroughly. Spread the chickpeas out on a clean towel and rub the chickpeas thoroughly with the towel to dry them off as much as possible, discarding any skins that happen to fall off while drying.
Salt Move the chickpeas to a large mixing bowl. Spoon evenly with the olive oil, then sprinkle on the sumac, smoked paprika, garlic powder, salt and pepper and toss gently until evenly coated.
Roast Spread the chickpeas out in an even layer on the prepared baking sheet. Roast for 45 minutes, pausing to shake the pan briefly at the 15- and 30-minute mark, or until the chickpeas feel dry and crispy to the touch. (Although please note that they will continue to crisp up even more as they cool after baking.)
Plate Plate while it is hot, or store in a jar or bowl uncovered (or lightly covered with a thin kitchen towel or paper towel) at room temperature for up to 3 days.
