Ingredients:

  • 1 (15 oz / 425g) can chickpeas, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Spread the rinsed chickpeas across a baking sheet and pat them firmly with paper towels until the skins are matte and no visible moisture remains; remove any loose skins that fall off.
  3. Transfer the dried chickpeas to a mixing bowl, pour over 2 tbsp extra virgin olive oil, and toss until every bean has a thin, shimmering coat.
  4. Spread the oiled chickpeas back onto the baking sheet in a single layer.
  5. Roast for 20–25 minutes, shaking the pan every 10 minutes to ensure even browning, until they are golden-brown and sound hollow when shaken.
  6. Remove the pan from the oven and immediately sprinkle with 1 tsp fine sea salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cracked black pepper, tossing immediately to adhere the spices.