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| Crunchy Spiced Chickpeas |
"There's a Mexican joint Michele and I go to once in a while that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. It's a very nice touch, and a periodic reminder of what a great, highly-addictive snack this is. As in, only make single batches at a time, because you will eat everything you make. Season with any combination of spices that you like."
Ingredients :
- 1 cup dried chickpeas (garbanzo beans)
- 2 tablespoons olive oil
- 1 pinch ground cumin, or to taste
- 1 pinch paprika, or to taste
- 1 pinch cayenne pepper, or to taste
- salt and freshly ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 4M | Ready in : P1D |
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- Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.
- Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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