Crispy Pimenton Chickpeas

By Dixie8686

Ingredients

• Two 15-ounce cans chickpeas (4 cups), rinsed and drained
• 2 tablespoons olive oil
• 1 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons smoked paprika (pimenton)
• 1/2 teaspoon salt
• Zest and juice of half a lemon
• 1 teaspoon fresh thyme

Details

Servings 4
Adapted from biggirlssmallkitchen.com

Preparation

Step 1

Preheat the oven to 425°F.

Use a dish towel or a salad spinner to make sure the chickpeas are as dry as possible. Lay them flat on a non-stick baking sheet. Roast in the oven for 10 minutes, then shake to redistribute, and cook for 10 minutes more. Combine the remaining ingredients in a medium mixing bowl. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant.