Eosinophilic Esophagitis Friendly Easy Smoky Roasted Chickpeas
Total time50 min
Prep time10 min
Cook time40 min
4.7(24)
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel or several layers of paper towels and pat thoroughly dry, then let them air-dry for 5 minutes — the drier they are, the crispier they will roast.
- 2
Transfer the dried chickpeas to a rimmed baking sheet and roast for 20 minutes, shaking the pan once halfway through, until the skins begin to look dry and papery.
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