Getting your player ready...
From “Fresh Flavor Fast,” (Potter). Makes 2 cups.
Ingredients
2 cans (15.5 ounces each) chickpeas
3 tablespoons olive oil
1 1/2 teaspoons coarse salt
1 teaspoon hot or sweet paprika
Directions
Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet and drizzle with oil, toss to coat evenly. Spread in a single layer, and roast until deep brown and crispy, tossing occasionally, 35-45 minutes.
Remove from the oven. Sprinkle with salt and paprika; roast until fragrant, 2 to 3 minutes more. Transfer to a paper towel-lined plate and let cool completely. Chickpeas can be stored up to 2 days at room temperature in an airtight container.
