Smoked Paprika Roasted Chickpeas

I am a major snacker, I would much rather have several snacks throughout the day than three meals. I don’t know what it is, I just prefer to have that variety. Today I’ll be sharing probably the easiest recipe of all time- roasted chickpeas. A hearty, healthy little snack with a little crunch and a lot of flavour.

Beans are one of my favourite sources of protein. I love black beans in just about anything, and love throwing chickpeas into salads or whipping up a fresh batch of hummus! Today we’re roasting them with some fun spices!

First things first, you have to remove the shell of the chickpeas. What the shell, chickpeas don’t have those! They do, its that little clear skin covering them! The easiest way to remove it, after having rinsed and drained them, put your chickpeas onto a dish towel in a single layer and then fold the dish towel over top of them and gently roll them around, this will loosen the skins and you can remove them easily. It’s a little time consuming, and not absolutely mandatory but it does help the chickpeas roast quicker and release moisture for optimal crunchiness.

Once your chickpeas are all undressed we’re going to throw them into a bowl with our extra virgin olive oil, smoked paprika and salt and pepper. Give them a good toss and they’re ready to go in the oven! Place them on a silpat lined baking sheet and pop them in the oven at 375 degrees for about an hour! Be sure to check on them halfway through and give them a little mix for even baking!

1 can of chickpeas1.Preheat oven to 375 degrees.
1 1/2 tablespoons smoked paprika2. Drain & rinse chickpeas. Remove skins using dish towel method listed above.
Pinch salt & pepper3. Put chickpeas into a mixing bowl and add smoked parika, salt, pepper and oil. Toss generously ensuring all chickpeas are coated.
2 tablespoons olive oil (or oil of choice)4. On a silpat lined baking sheet place your seasoned chickpeas in a single layer. Bake for 60 minutes, stirring once half way.
5. Let cool on the baking tray for about 20 minutes before eating. Store in an airtight container in your cupboard for about a week!

Published by Tori Hannah

lover of food (and cats)

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