Ingredients:

  • 2 cans (15 oz/425g each) chickpeas (garbanzo beans), thoroughly rinsed and drained
  • 2 tablespoons high-quality extra virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon cayenne pepper

Instructions:

  1. Rinse the beans. Drain the 2 cans of chickpeas and rinse them thoroughly in a colander under cold water until the foam disappears.
  2. Dry them completely. Spread the chickpeas on a clean kitchen towel and pat them dry.
  3. Preheat your oven. Set it to 400°F (200°C) and ensure the rack is in the center.
  4. The naked roast. Place the dry, unseasoned chickpeas on a large baking sheet and bake for 20 minutes until they look matte and feel slightly firm.
  5. Prepare the oil. While they roast, whisk 2 tablespoons of olive oil with the salt, paprika, garlic powder, cumin, and cayenne in a large bowl.
  6. Apply the coating. Remove the tray, pour the warm chickpeas into the bowl, and toss until every bean is glistening.
  7. The final crisp. Return the coated chickpeas to the tray and bake for another 20 to 25 minutes until they are golden brown and rattle when shaken.
  8. The cooling phase. Turn off the oven, crack the door open, and let them sit inside for 10 minutes.