I saw Claire Robinson from the Food Network make these a couple of weeks ago. They sounded so wonderful and savory that I had to make them right away. We had them during “cocktail hour” and they were fantastic. What a wonderful addition to my repertoire. Different and unexpected – and quite delicious!
2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika
1 teaspoon ground cumin
Pinch cayenne pepper, or to taste
Preheat the oven to 400 degrees.
Rinse and drain the chickpeas well. Dry by rolling them around in a kitchen towel.
Combine the oil, paprika, cumin, and cayenne in a large bowl. Add chickpeas and toss to coat evenly.
Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Sprinkle with salt.
Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes.
Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.