Best Crunchy Paprika Chickpeas Recipes

Crunchy Paprika Chickpeas image

Provided by Martha Stewart

Time 45m

Yield Makes 2 cups

Number Of Ingredients 4

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

Steps:

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

Crunchy Paprika Chickpeas image

Yield makes 2 cups

Number Of Ingredients 4

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

Steps:

Preheat oven to 450°F. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet, and drizzle with oil; toss to coat evenly. Spread in a single layer and roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
Remove from oven. Sprinkle with salt and paprika; roast until fragrant, 2 to 3 minutes more. Transfer to a paper towel-lined plate and let cool completely. Chickpeas can be stored up to 2 days at room temperature in an airtight container.