Smoked Paprika Roasted Chickpeas
Ingredients
- 500 gcanned chickpeas (cooked and drained)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 tspCumin ground
- 1 pinchHot pepper en poudre
- 1 pinchGray sea salt
Method
Ultra-crispy chickpeas that pop in your mouth, releasing a smoky wood-fire aroma. The skins should be dry and crackling, while the center remains firm enough to avoid being mealy.
- 1
Rinse the chickpeas in clear water. Spread them on a clean cloth and rub gently. They must be perfectly dry to the touch so the oil adheres and they don't soften during cooking.
- 2
In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, cumin, and chili powder. Every grain should be shiny and evenly coated with spices.
- 3
Spread on a tray without overlapping. Bake at 200°C. Shake halfway through. It's ready when they roll on the tray with a dry clicking sound and the smell of toasted spices fills the air.
- 4
Remove from the oven and immediately sprinkle with grey sea salt while they are still scorching hot so the crystals stick to the fat.
Frequently asked questions
How do you get this dish right?
- The secret is drying: if your chickpeas are wet, they will boil instead of roasting.
- Do not overcrowd the tray; hot air must circulate between each grain to guarantee crunchiness.
How long does this dish keep?
Store in an open glass jar or a paper bag. If sealed airtight, they will lose their crunch within 24 hours.
