Smoked Paprika & Cumin Roasted Chickpeas

Roasted Chickpeas with smoked paprika and cumin. Includes measured ingredients and a step-by-step method.

Ingredients

• 2 × 400 g cans chickpeas, drained and rinsed
• 1½ tbsp olive oil
• ¼ tsp salt
• ½ tsp smoked paprika
• ½ tsp ground cumin

Method

1. Heat the oven to 400°F (200°C). Pat the chickpeas thoroughly dry with a clean towel.
2. Toss with olive oil and salt. Spread on a baking sheet in a single layer.
3. Roast for 30–35 minutes, shaking the tray halfway, until golden and crisp on the outside.
4. Toss warm chickpeas with the smoked paprika and cumin ingredients. Serve soon after adding any wet ingredients, which will soften the crisp coating.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.