Spanish-Spiced Roasted Chickpeas
To turn a can of chickpeas into a crunchy, salty snack, start with a burst of heat.
A cookbook recipe exclusively for ATK Essential members from SpicedGather Your Ingredients
Before You Begin
There is no need to rinse the chickpeas. This recipe calls for a metal baking pan; using a glass or ceramic baking dish will result in unevenly cooked chickpeas. The chickpeas make a great snack when dusted with spices, but you can also season them simply with salt and a pinch of cayenne pepper and use them as a salad garnish.
Instructions
1.
Adjust oven rack to middle position and heat oven to 350 degrees. Place chickpeas in colander and let drain for 10 minutes. Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have split slightly at seams, 8 to 12 minutes.
2.
Transfer chickpeas to 13 by 9-inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer. Transfer to oven and roast for 30 minutes. While chickpeas are roasting, combine paprika, coriander, salt, cumin, and cayenne in small bowl.
3.
Stir chickpeas and crowd toward center of pan, avoiding edges of pan as much as possible. Continue to roast until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes longer. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven for 5 minutes before testing again.)
4.
Transfer chickpeas to large bowl. Toss with spice mixture to coat. Season with salt to taste. Let cool completely before serving, about 30 minutes. (Chickpeas can be stored in airtight container for up to 1 week.)
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