Chickpeas are a staple of many cuisines, ranging from Spain to India, and everywhere in between. Probably most present in Middle Eastern foods, ground up and transformed into hummus, chickpeas also make a tasty snack on their own. This Mediterranean-inspired take on the versatile bean is not only easy and quick to make (from start to finish, it’ll only take 30 minutes!), but it’s a nutritious alternative to fried snack foods. Filled with B-vitamins and protein, this is an ideal snack for a vegetarian.
2 15oz cans Chickpeas (also called Garbanzo Beans)
2 Tablespoons Extra-Virgin Olive Oil
2 Teaspoons Smoked Paprika
1 Teaspoon Ground Cumin
½ Teaspoon Cayenne (optional, for a spicier flavor)
1 Teaspoon Sea Salt
1 Tablespoon Thyme (fresh is preferred)
1 Lemon (for both zest and juice)
2 Garlic Cloves
1. Preheat oven to 425°F and place rack in the middle of the oven.
2. Rinse the chickpeas in a colander and let sit to dry for a few minutes.
3. Pour dry chickpeas on an ungreased baking sheet and roast for 10 minutes. Remove from oven, shake pan (or turn chickpeas with a spatula) and place back in oven for another 8 minutes, until slightly crisp.
4. While in the oven, start preparing the seasoning. Place all dry ingredients (smoked paprika, cumin, cayenne, sea salt, thyme, garlic cloves, and lemon zest) in a mortar and pestle. Crush the garlic and grind the mixture until it resembles a dry paste.
5. Place paste in a large bowl, add juice of half the lemon and olive oil. Mix thoroughly.
6. Once the chickpeas are ready, carefully add them to the bowl and turn them with a spatula to coat with the spice mixture.
7. Return the chickpeas to the baking sheet and roast in the oven for another 5 minutes, until fragrant. Remove from oven and let cool for a few minutes. Serve warm. Can be eaten on its own, in salads, or as a garnish in soups or other dishes.
This recipe was adapted from Heidi Swanson’s Roasted Chickpeas version in Super Natural Everyday.