spicy roasted chickpeas

I guess I have a thing for chickpeas {see here}, probably best evidenced by the rate at which I consume tubs of hummus.  When I was looking for other little bits and bobs to serve at the Dia de los Muertos party, I came across this recipe.  It immediately reminded me of the chickpeas they serve in lieu of chips and salsa at Nopalito, a great little Mexican restaurant in NOPA.  They are spiced with paprika, cayenne pepper and cumin – flavors that always remind me of Mexico.  A faint dusting of lime zest right at the end provides the perfect balance and pop of color.

Recipe continued after the jump…

Note:  I recommend eating these right when they are still warm – they lose their lovely crispness over time.


Adapted slightly from Bon Appetit

  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 6 tablespoons extra virgin olive oil
  • 2 15 oz. cans chickpeas, rinsed, drained and patted very dry
  • 2 teaspoons lime zest

Combine paprika, cayenne pepper, ground cumin and kosher salt in a small bowl and set aside.  Heat oil in a 12″ skillet over medium-high heat.  Add chickpeas to skillet and saute, stirring frequently, until golden and crispy, about 15 to 20 minutes.  Using a slotted spoon or spider, transfer chickpeas to a medium bowl.  Sprinkle spice mixture over and toss to coat.  Toss with lime zest and serve.

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1 Response to spicy roasted chickpeas

  1. Dakota Flaten says:

    i love both chickpeas and greenpeas, although chickpeas has that distinctive nutty taste that i like.;

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