Ingredients:

  • 3 cups cooked and dried chickpeas or canned chickpeas
  • that have been drained and patted dry
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper (or more to taste)

Recipe notes: Store leftovers in the refrigerator and reheat for a few seconds in the microwave before serving.

RECIPE

Roasted Chickpeas

Alison Tozzi Liu

Director of Media, the James Beard Foundation

Make a big batch of these flavorful, crisped-up legumes for game day or to serve instead of nuts with cocktails. Increase the cayenne if you crave an extra-spicy snack, or substitute any of your favorite spices.

Yield: about 3 cups

Method:

Preheat the oven to 400F. Toss the chickpeas with the olive oil, paprika, cumin, salt, and cayenne pepper. Bake for about 40 minutes, stirring every 10 minutes or so, until brown and crispy. Serve warm.