Ingredients:

  • 2 cans (15 oz each) Chickpeas, thoroughly rinsed and drained
  • 1.5 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/8 tsp Cayenne Pepper

Instructions:

  1. Open the cans of chickpeas and pour them into a colander. Rinse them under cold water for at least 60 seconds to remove excess salt and starch.
  2. Spread the chickpeas on a clean kitchen towel. Roll them around gently to dry until the skins feel almost parchment-like.
  3. Preheat the oven to 400°F (200°C). Place the Lodge baking sheet inside while it heats.
  4. Pour the dry chickpeas onto the hot baking sheet. Do not add oil yet. Bake for 25 minutes, listening for a faint 'pop' sound.
  5. Open the oven and shake the pan. The chickpeas should sound like small pebbles hitting the metal.
  6. Carefully transfer the hot chickpeas to a bowl. Drizzle with the 1.5 tbsp olive oil and toss until every bean is shimmering.
  7. Return the oiled chickpeas to the pan. Bake for another 15 minutes until they are golden and visibly shrunken.
  8. While they roast, whisk together the paprika, garlic, cumin, salt, pepper, and cayenne in a small dish.
  9. Remove the pan from the oven. Toss the chickpeas with the spice mix. Return to the oven for a final 5 minutes, smelling for the aroma of toasted cumin.
  10. Let them cool completely on the baking sheet. They will continue to crisp as the temperature drops.