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Smoked paprika is a mild spice with very little heat, and this recipe uses less than 1/8 teaspoon per serving. That is likely fine for most people with GERD. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Scallions appears here only as an optional add-on, and the recipe uses just about 1/2 of a scallion per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Pat the chickpeas thoroughly dry with paper towels, then spread them in a single layer on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with the cumin, smoked paprika, and salt, then toss to coat evenly.
Roast the chickpeas for 22–25 minutes, shaking the pan once halfway through, until they are deep golden and crisp on the outside. Set aside to cool slightly on the pan.
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