Chef John's 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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 pinch cayenne pepper or to taste
- 1 cup dried chickpeas (garbanzo beans)
- 1 pinch ground cumin or to taste
- 1 pinch paprika or to taste
- Carbohydrate 0.060886875 g
- Cholesterol 0 mg
- Fat 1.71182906322367 g
- Fiber 0.0221906254291534 g
- Protein 0.0184434375 g
- Saturated Fat 0.235851093849924 g
- Serving Size 1 1 serving (2g)
- Sodium 38.9188750000145 mg
- Sugar 0.0386962495708466 g
- Trans Fat 0.0495648750195971 g
- Calories 15 calories
Directions 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.
