First, let’s just get this out of the way, chickpeas and garbanzo beans are the same things. It all comes down to language and which word you prefer. I prefer chickpeas and, therefore, will be referring to them as such. It will probably say “garbanzo” on the can. Don’t question yourself, you’re doing great.
You may have noticed that roasted chickpeas are quite popular these days. People are super excited about them and you can find all kinds of spice combinations if you look, especially on Pinterest, where folks tend to be particularly enthusiastic about such things. They make a great healthy snack and salad topper and can really satisfy that need for something salty with a little spice and crunch!
My version features my favorite spice, sweet smoked paprika. Get some at your local spice shop or specialty market and use it to add a smoky, slightly spicy flavor to all kinds of dishes. It’s bright red color makes it fun to use as a garnish too, like on a deviled egg, and it’s perfect for this recipe because it adds color and flavor to the rather bland chickpeas. While you’re at it, get some bright green dried parsley as well. So pretty. Just like you.
Roasted Chickpeas with sweet smoked paprika
(about 4 servings)
1 15-ounce can garbanzo beans/chickpeas, drained
1 tablespoon olive oil
1/8 teaspoon garlic powder/granulated garlic
1/8 teaspoon onion powder
1/8 teaspoon chipotle powder
1/8 teaspoon cumin, ground
1/2 teaspoon sweet smoked paprika
pinch of dried parsley
pinch of salt
Preheat oven to 425 degrees F (convection setting) or 450 degrees (conventional)
Gather chickpeas/garbanzo beans, a strainer, and paper towels to lay out.
Rinse the chickpeas under cold water then lay them out on the paper towels; blot to dry them thoroughly. You want to remove as much moisture as you possibly can.
Place olive oil in an oven-proof skillet (I like using my cast iron for this) or a metal sheet pan.
Add the chickpeas and the remaining ingredients.
Toss with your fingers or tongs (careful to keep the chickpeas whole). Go ahead and taste one to make sure you have the right amount of salt and add more heat (chipotle powder) if you like.
Roast in preheated oven for 10 minutes then toss with a spatula and roast for another 10 – 15 minutes.
I pull them out at this point because I like them crisp on the outside but still a little creamy in the center. If you want them extra crispy, let them roast another 10 minutes.
Eat them as a snack on their own or toss into your favorite salad. I placed mine on a bed of arugula to make it pretty and add a peppery kick!
Store in an airtight container if you aren’t eating them right away. They will keep a few days but are best consumed fresh.
This made me laugh… Frankly, it’s a little too true in this house sometimes (not the drunk part)!