Smoked Paprika Roasted Chickpeas

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.

• Prep time: 10 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 517
• Protein: 26 g
• Carbs: 61 g
• Fat: 15 g

Ingredients

• 500 g Chickpea ( cooked and drained )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 tsp Cumin ground
• 1 pinch Hot pepper en poudre optional
• 1 pinch Gray sea salt

Instructions

1. Drying the legumes

   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. Coating and seasoning

   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. Oven roasting

   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. Final seasoning

   Remove from the oven and immediately sprinkle with grey sea salt while they are still scorching hot so the crystals stick to the fat.

Chef's tips

• 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.

Storage

Store in an open glass jar or a paper bag. If sealed airtight, they will lose their crunch within 24 hours.