Description
Makes 1 1/2 cups.
From Dara Michalski of Cookin’ Canuck.
Ingredients
- 1 can (14 Oz. Size) Chickpeas, Drained And Rinsed
- 2 teaspoons Olive Oil Or Avocado Oil
- ½ teaspoons Kosher Salt
- ½ teaspoons Ground Cumin
- ½ teaspoons Paprika
- ¼ teaspoons Garlic Powder
- 1 dash Cayenne Pepper, Or To Taste
Preparation
Preheat oven to 350ºF. Place the oven rack in the middle of the oven.
Spread out the chickpeas on a clean, dry kitchen towel. Place another towel over top, and gently pat and roll the towel over the chickpeas. While drying the chickpeas, some of the skins will start to loosen. Pull off and discard as many of the skins as you can. The chickpeas crisp up more when the skins are removed. It can be a bit tedious, but worth the effort!
Transfer the chickpeas to a bowl and toss with the olive oil and salt until coated.
Transfer the chickpeas to a dry baking sheet. Bake until chickpeas are golden brown and crispy, 45 to 50 minutes, shaking the tray and turning it halfway through cooking.
While chickpeas are baking, combine cumin, paprika, garlic powder and cayenne pepper in a small bowl.
Remove the chickpeas from the oven and toss with the spice mixture. Allow the chickpeas to cool. Eat “as is” or sprinkle in salads or on top of soups.
