Spanish-Spiced Roasted Chickpeas

Name: Spanish-Spiced Roasted Chickpeas
Ingredients: 2 , (15-ounce) cans chickpeas; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, smoked paprika; 1/2 teaspoon, ground coriander; 3/8 teaspoon, kosher salt; 1/4 teaspoon, ground cumin; 1/8 teaspoon, cayenne pepper

Side Dishes
Beans
Make Ahead
Snacks

By Andrew Janjigian ･ Appears in Cook's Illustrated January/February 2019

To turn a can of chickpeas into a crunchy, salty snack, start with a burst of heat.

SERVES 6 (Makes about 1⅔ cups)

TIME 1½ hours, plus 30 minutes cooling

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