Paprika Roasted Chickpeas
By: Anne Pedersen
Published: Thursday, May 4, 2017 - 12:17am

Ingredients




1 + ¼ cup dried/canned chickpeas (240 g)
2 tsp paprika
1 tsp chili powder
salt & pepper

Preparation

1 If you’re using canned chickpeas, go ahead and skip the first two steps and go straight to the preheating of your oven. 2 If you’re using dried chickpeas, cover the chickpeas with water in a bowl and let them soak for at least 12 hours. 3 Rinse the chickpeas before transferring them to a saucepan. Cover them with water and bring to a boil before turning down to low heat. Allow to simmer for 1 hour or until they chickpeas are very soft. Once done, drain the saucepan for water. 4 Preheat oven to 200 degrees Celsius / 390 degrees Fahrenheit. 5 In a bowl, mix paprika, chili powder, salt and pepper before mixing everything with the chickpeas. Try to get the chickpeas evenly covered. 6 Align a baking tray with parchment and spread the chickpeas evenly. Alternatively, you can use a baking dish. 7 Roast the chickpeas in the oven for 35-40 minutes. They should be nice and crunchy when done.

About

These Paprika Roasted Chickpeas are simple, quick and delicious. Eat them as a salad, add them to a salad or buddha bowl.