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Roasted Chickpeas with {Soy and Lime} or {Pimentón and Garlic}

Preparation 00:00 Cook Time 00:20 Total Time 0:20

I keep wanting to find it ironic that cooking chickpeas twice (first boiling them or…you know…opening the can, and then roasting them) makes them seem more like raw chickpeas again, all small and crunchy. I’d say it’s mandatory to serve these crunchy little buggers with beer or a stiff drink. The ironic twist is optional.


  • 3 cups cooked chickpeas (from two 15-ounce cans is fine)
  • 1 Tablespoon olive oil
  • 1 Tablespoon soy sauce
  • 1 Tablespoon lime juice
  • Pinch of fine sea salt
  • Zest of one lime, grated on a rasp
  • 1/4 teaspoon ground smoked paprika (sweet or hot, I used sweet)
  • 1/4 teaspoon ground Hungarian paprika
  • 1/4 teaspoon garlic salt


Preheat oven to 400°F with a rack in the center. Pour chickpeas into a colander, discarding liquid, and rinse thoroughly. Line a rimmed baking sheet with paper towels, and pour the chickpeas onto the baking sheet. Cover with additional paper towels and dry thoroughly. Discard paper towels.

Spread chickpeas evenly over the surface of the baking sheet. Roast on center rack, stirring occasionally, until chickpeas are just the slightest bit soft in the center. Start testing at the 20 minute mark.

Remove baking sheet from the oven and toss the chickpeas thoroughly with the oil and either the soy sauce, lime juice, and salt or the paprikas and garlic salt. Roast about 10 minutes more, just until chickpeas are crisp all the way through. If you’re making the soy and lime variety, toss with lime zest. Serve warm or at room temperature. Keeps in an airtight container at room temperature for a few days.


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