This is one of my vegetarian daughter's ❤️ favorite side dishes. Actually, they make a great snack too! Instead of using canned chickpeas, I like to cook them fresh ~ they hold their shape better and have a "cleaner" taste. It takes a couple of extra hours (1 hour to soak and at least another hour to cook), but well worth it!
2 cans chickpeas (or soak and cook dried chickpeas in advance)
1 Tbsp olive oil
1 tsp ground cumin
2 tsps chili flakes
1 tsp smoked paprika
Salt and pepper to taste
Preheat oven to 450 degrees. Rinse and drain chickpeas. Combine all seasonings in a small bowl and mix well.
Add 1 tablespoon olive oil to a bowl with lid or quart size plastic bag; add seasonings and combine well. Add chickpeas, place lid on bowl (or seal bag) and toss until chickpeas are evenly covered with mixture.
Place chickpeas (single layer) on baking sheet covered with parchment or wax paper.
Bake in preheated oven for 25 minutes, or until crunchy. And then enjoy these tasty chickpeas roasted to perfection ;o)
~adapted from deliciouslyella.com
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