Crispy Pimenton Chickpeas

Crispy Pimenton Chickpeas
Makes 4 cups

These addictive chickpeas make for great party food. Put them out in bowls, and let your guests graze, or use them to top Spanish Rice!

Ingredients
Two 15-ounce cans chickpeas (4 cups), rinsed and drained
2 tablespoons olive oil
1 ½ teaspoons sweet paprika
1 ½ teaspoons smoked paprika (pimenton)
½ teaspoon salt
Zest and juice of half a lemon
1 teaspoon fresh thyme

Preheat the oven to 425°F.

Use a dish towel or a salad spinner to make sure the chickpeas are as dry as possible. Lay them flat on a non-stick baking sheet. Roast in the oven for 10 minutes, then shake to redistribute, and cook for 10 minutes more. Combine the remaining ingredients in a medium mixing bowl. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant. Serve warm or at room temperature as a table snack, or use them to top Spanish rice!

10 Comments

  1. this sounds brilliant! I love chickpeas, never thought of them crispy before, and I love the spices added too! this looks so yum.

    GREAT BLOG btw, i’m also a college student, and a fan of real food instead of junk food,  that’s budget-friendly and yummy at the same time (:

  2. I’ve been loving crispy chick peas lately! I’m a big fan of garam masala, or a little cinnamon, cumin and cayenne. Never used both sweet and smoked paprika, will have to try that next. Thanks Phoebe!

  3. I’ve been loving crispy chick peas lately! I’m a big fan of garam masala, or a little cinnamon, cumin and cayenne. Never used both sweet and smoked paprika, will have to try that next. Thanks Phoebe!

  4. I’ve been loving crispy chick peas lately! I’m a big fan of garam masala, or a little cinnamon, cumin and cayenne. Never used both sweet and smoked paprika, will have to try that next. Thanks Phoebe!

  5. I’ve been loving crispy chick peas lately! I’m a big fan of garam masala, or a little cinnamon, cumin and cayenne. Never used both sweet and smoked paprika, will have to try that next. Thanks Phoebe!

  6. I’ve been loving crispy chick peas lately! I’m a big fan of garam masala, or a little cinnamon, cumin and cayenne. Never used both sweet and smoked paprika, will have to try that next. Thanks Phoebe!

  7. Love these! I have made them as above they were fine… But I swapped out the smokey paprika for same amount of Chipote Chile Pepper… nice and spicy!  Uses a bit less if you can’t handle the heat : )

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