Ingredients and Directions:
1) Preheat oven to 450°. Drain and rinse 2 cans chickpeas (15.5oz each); pat dry with paper towels. Transfer to a rimmed baking sheet; toss with 3 Tbs olive oil to coast. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
2) Sprinkle with 1 1/2 tsp coarse salt and 1 tsp hot or sweet paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate. Store in an airtight container at room temperature, up to 2 days.
Source: J. Maron
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