I wrote the other day that I was planning on testing out a recipe I saw on the weekend on The Food Network, spicy chickpeas. I knew I had all the ingredients in the house (even better, I had bought the can of chickpeas on sale a while ago and it was only $0.79!), so I thought one morning, before it got to hot, I would crank the oven to 400 F and bake these off. Here is the recipe:
- 2 (15-ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon ground cumin
- Pinch cayenne pepper, or to taste
- Kosher salt
Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
I also added a little garlic powder (because who doesn’t love garlic?!). I would also recommend doing one can of chickpeas per baking sheet (lots of the reviews on the website suggest this), so that it isn’t over crowded and they crisp up really well.
These are super tasty! Such a great, healthy, and very frugal snack!