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Smoked Paprika Roasted Chickpeas

Make smoked paprika roasted chickpeas, from the first ingredient to the finished dish.

2 servings · 5 ingredients · 4 steps

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Smoked Paprika Roasted Chickpeas, plated and ready to serve. — The finished recipe. Smoked Paprika Roasted Chickpeas

Ingredients 1 to 5 for smoked paprika roasted chickpeas arranged separately on a dark worktop. — Ingredients 1 to 5. 240 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 2 tsp (8 g) Olive oil. 1 tsp (2 g) Smoked paprika. Half a tsp Ground cumin. Half a tsp Salt

Smoked Paprika Roasted Chickpeas, preparation step 1: Heat the oven to 200°C. Drain and rinse the chickpeas, then dry them on kitchen paper, rubbing gently. Loose skins come off; discard them. — Step 1. Heat the oven to 200°C. Drain and rinse the chickpeas, then dry them on kitchen paper, rubbing gently. Loose skins come off; discard them.

Smoked Paprika Roasted Chickpeas, preparation step 2: Toss with the oil and salt only, and spread in one layer on a tray. — Step 2. Toss with the oil and salt only, and spread in one layer on a tray.

Smoked Paprika Roasted Chickpeas, preparation step 3: Roast for 25 to 30 minutes, shaking the tray twice, until they are golden and rattle when the tray moves. — Step 3. Roast for 25 to 30 minutes, shaking the tray twice, until they are golden and rattle when the tray moves.

The finished smoked paprika roasted chickpeas. — Step 4. Tip into a bowl and toss with the paprika and cumin while hot.

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