Paprika Roasted Chickpeas
1 + ¼ cup dried/canned chickpeas (240 g)
2 tsp paprika
1 tsp chili powder
salt & pepper
If you’re using canned chickpeas, go ahead and skip the first two steps and go straight to the preheating of your oven.
If you’re using dried chickpeas, cover the chickpeas with water in a bowl and let them soak for at least 12 hours.
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.
Preheat oven to 200 degrees Celsius / 390 degrees Fahrenheit.
In a bowl, mix paprika, chili powder, salt and pepper before mixing everything with the chickpeas. Try to get the chickpeas evenly covered.
Align a baking tray with parchment and spread the chickpeas evenly. Alternatively, you can use a baking dish.
Roast the chickpeas in the oven for 35-40 minutes. They should be nice and crunchy when done.