Crunchy Paprika Chickpeas
Recipe information
Yield
makes 2 cups
Ingredients
2 cans (15 1/2 ounces each) chickpeas
3 tablespoons olive oil
1 1/2 teaspoons coarse salt
1 teaspoon hot or sweet paprika
Preparation
Step 1
Preheat oven to 450°F. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet, and drizzle with oil; toss to coat evenly. Spread in a single layer and roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
Step 2
Remove from oven. Sprinkle with salt and paprika; roast until fragrant, 2 to 3 minutes more. Transfer to a paper towel–lined plate and let cool completely. Chickpeas can be stored up to 2 days at room temperature in an airtight container.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
