Crunchy Paprika Chickpeas Recipes
CRUNCHY PAPRIKA CHICKPEAS
Made crunchy after time spent in the oven, these chickpeas make a fantastic snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
- Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate.
CRUNCHY CHICKPEAS
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 0
Steps:
- Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 degrees F.
SPICY ROAST CHICKPEAS
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Provided by Good Food team
Categories Snack
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
CRUNCHY PAPRIKA CHICKPEAS
Yield makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. 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 to 40 minutes.
- Remove from 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.
CRUNCHY ROASTED CHICKPEAS
These versatile legumes are full of protein, fiber, and iron. Roast them up for a snack you can keep handy for up to a week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Drain and rinse chickpeas and scatter on a paper-towel-lined rimmed baking sheet. Let stand 15 minutes. Remove towels and toss chickpeas with olive oil. Roast until crisp and golden, about 45 minutes, stirring occasionally. Toss with salt and ground coriander, paprika, or cinnamon, if desired, and serve.
Nutrition Facts : Calories 176 g, Fat 6 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g
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