Smoked paprika makes everything better in our books. So, naturally, we spruced up classic roasted chickpeas with a boost smoky barbecue flavor.
- 1 1/2 cups cooked chickpeas (from 1/2 cup dried)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (we love Smoked Pimenton by Burlap & Barrel)
- Salt for finishing
Preheat the oven to 400 degrees F. Then add chickpeas to a medium sized bowl. Pat them dry with a dish towel so that as much moisture as possible is removed. Add the olive oil and smoked paprika and mix together so that the chickpeas are evenly coated.
Place the seasoned chickpeas on a parchment lined baking sheet (to be honest, these come out better when the tray isn't lined, but it means more cleanup, so we tend to line our trays). Roast for 25-30 minutes (or until crispy), occasionally shaking the tray.
For extra crunchy snacks, we suggest turning off the oven and letting the chickpeas sit inside for another 10 minutes or so. Sprinkle with salt, if desired, once ready to eat.
Then...serve them up!