Roasted Chick Peas

Enjoy a handful as a snack or sprinkle over kale salad for added protein.

Ingredients

• 2 (15-ounce) cans chickpeas

• 2 tablespoons olive oil

• 1 to 1 1/2 teaspoons kosher salt

• 3 - 4 teaspoons of spice mix:

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon curry powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon rosemary

  • 1/2 teaspoon thyme

Directions

1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.

2. Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

3. Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

4. Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

5. Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.

6. Toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

Recipe from ‘The Kitchn’