No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crunchy Paprika Chickpeas

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Crunchy Paprika Chickpeas

Source: Everyday Food, April 2005

Ingredients

  • 2 cans (15 1/2 ounces each) chickpeas
  • 3 tablespoons olive oil, to coat
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon hot or sweet paprika

Directions

  1. Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.

  2. Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate.

Cook's Note

Store in an airtight container at room temperature, up to 2 days.

Related Topics