Crispy Roasted Chickpeas with Spices
·Prepare the chickpeas
Let the cooked chickpeas drain well and dry thoroughly. Do the same with canned chickpeas, but rinse them well first. Tip them onto a roasting tray or baking sheet. They should feel dry to the touch. Pick out any loose skins or damaged chickpeas.
Don't skimp on the oil
Drizzle with olive oil, and be generous — the more oil you use, the crispier they'll turn out. For two cans of chickpeas, use about three to four tablespoons of oil.
Roast
Season with salt and mix well. Don't add any spices at this stage, as they would burn in the oven. Roast in an oven preheated to 200°C, on the middle shelf. Stir every ten minutes so they brown evenly. Roast for about half an hour in total, until crispy.
Season to taste
If you like it spicy and fiery, go for chilli flakes with salt. For an oriental touch, use garam masala or another Indian spice blend. A combination of smoked paprika and dried garlic is also perfect. In spring and summer, try fresh herbs instead.
Tip: eat them while still warm
Chickpeas are best enjoyed while still warm. Once they cool down, they lose their crispiness — though they're still tasty either way.