roasted chickpeas with paprika rosemary and thyme

October 15, 2011

I think everyone understands the 3:00 PM energy crash. If you eat well it’s not as severe but, regardless, I think we all need a little pick-me-up mid-afternoon whether it’s a fabulous tea, smokey honey roasted almonds, or these amazing roasted chickpeas with paprika, rosemary, and thyme. The recipe hails from Heidi Swanson’s super natural every day complete with a few tips like making sure your chickpeas are as dry as possible before roasting, using three paprikas for depth of flavour, and adding these tasty morsels to stir-fries, soup, and salads. I’m not sure mine will last until dinner as I’ve eaten half the bowl just sitting here writing this blog post.

3 cups of cooked chickpeas or 1 1/2 cans of chickpeas rinsed and dried

2 tbsp extra-virgin olive oil

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons sweet paprika

1 1/2 teaspoons hot paprika

1/2 teaspoon fine-grain sea salt

Grated zest of 1 lemon

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Preheat oven to 425 with a rack placed in the top third of the oven. Put the dried chickpeas onto a baking sheet as pictured below and roast for 10 minutes. Shake the pan and roast for another 8-10 minutes, until the chickpeas crisp up. Keep an eye on them to avoid burning.

While chickpeas are cooking, make your sauce. Combine olive oil, paprikas, salt, lemon zest, rosemary and thyme into a mixing bowl.

Transfer the chickpeas into the bowl and toss until well coated. Return to baking sheet and roast for another 3-5 minutes. Note: do not cook any longer than this, or they may taste too dry. Let cool 1-2 minutes & serve warm.

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