Wednesday, April 3, 2013
Paprika and Thyme Roasted Chickpeas
Our paprika and thyme roasted chickpeas are a guiltless snack that you can make in no time! Roasting them gives them a nutty flavor packed with a crunch! They are so yummy that you will want to have more than just one. Everyone loves them, even our Chihuahua Joey! Makes a great party snack too!
1 can of chickpeas
1 tablespoon of olive oil
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/2 teaspoon of paprika
1/2 teaspoon of fresh thyme
Preheat oven to 450 degrees. Open the can of chickpeas and pour into the strainer. Run the chickpeas over tap water for a few seconds to wash away any remaining starchy liquid from the can. Leave the chickpeas in the strainer for about 5 minutes to dry.
To make sure the chickpeas are completely dry, pour them over a clean kitchen towel and softly pat dry. Put the chickpeas in a bowl and add the olive oil and stir them to make sure they are evenly coated. Then add the salt, pepper and paprika and give it one more stir.
Place the chickpeas in the parchment paper lined backing sheet making sure that they are not overlapping. Put them in the oven and cook for 10 minutes.
While the chickpeas are in the oven, chop your thyme and set aside.
After 10 minutes, take the backing sheet out of the oven and move the chickpeas around and put back into the oven for another 10 minutes.
After 20 minutes of cooking time, your chickpeas should be crunchy and completely dry inside. The best way to make sure is to try one. If they still have some moisture inside, put them back into the oven and keep an eye on them.
When the chickpeas have gotten really crunchy, place them in a serving bowl and sprinkle with the chopped fresh thyme.
You will see how addicting this snack really is!! Enjoy!