Roasted Chickpeas


When it’s tasty, who cares if it’s healthy.

Roasted Chickpeas, a.k.a., one of my favorite snacks

1. preheat oven to 450 degrees or so and open a couple cans of chickpeas—drain them (rinse them and drain them for real this time)

2. dry the chickpeas and add them to a baking pan—I use a clean dishcloth to pick them up and dry them by the handful as I transfer them to the pan (unless you live with house-chickens, pick up and discard any that fall to the floor)

3. drizzle the chickpeas with extra virgin olive oil and sprinkle with paprika and salt [add other spices if you wish]—use a spatula to flip and mix and evenly coat all chickpeas evenly (as I already said already)

4. pop the pan into the oven and let it cook for 20 minutes or so (there’s a fine line between crispy and burnt, in my experience, and I usually just give up at the 20 minute mark and opt for barely crispy)

5. eat with a spoon or with your fingers and don’t tell your kids or wife how good roasted chickpeas really are <wink>

note to self: next time don’t disguise a baking method as a recipe . . . just suggest roasting.


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