Crispy Roasted Chickpeas with Smoked Paprika

Chickpeas roasted until crisp, with smoked paprika and salt. They are a crunchy snack on their own and a useful topping for soups and salads. Drying the chickpeas well before roasting is what makes them crisp.

Ingredients

• 2 tins (400 g each) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt, to taste

Method

1. Heat the oven to 200 degrees C (180 degrees C fan).
2. Pat the chickpeas very dry with a clean tea towel, removing any loose skins.
3. Toss with the olive oil, smoked paprika, garlic powder, and salt.
4. Spread in a single layer on a baking tray.
5. Roast for 25 to 30 minutes, shaking the tray halfway through, until crisp and golden.
6. Cool for 10 minutes before serving; they crisp further as they cool.

Tip

Store in an airtight container for up to 2 days. If they soften, a few minutes back in a hot oven revives them.