Sumac-Roasted Chickpeas

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Sumac-Roasted Chickpeas

Course: Appetizers
Author: John Pitblado
These super-simple crunchy chickpeas are the best and worst thing to have lying around the kitchen. We serve them alongside a spread of small appetizers, but they’re a delicious addition to any salad or soup.
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Ingredients

Sumac-Roasted Chickpeas

  • 1 14-oz can Garbanzo beans
  • 1 Tbsp Extra virgin oil
  • 1 tsp Ground sumac
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Sea salt
  • 1/4 tsp Freshly ground black pepper
  • 1/4 tsp Ground cumin

Instructions

  • Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  • Place the rinsed chickpeas in a flour sack or paper towel. Gently roll and pat until the towel has absorbed all moisture from chickpeas.
  • In a large bowl, whisk together olive oil and spices. Add the chickpeas and toss well to coat them with spices. Transfer the seasoned chickpeas to the baking sheet; arrange in a single layer. Roast for 20-30 minutes, checking halfway through to shake the pan to turn the chickpeas. Remove from the oven once the chickpeas are light and crispy. Serve warm or at room temperature.