Ingredients:

  • 30 oz Canned Chickpeas (2 standard cans), rinsed and thoroughly drained
  • 1.5 tbsp Extra Virgin Olive Oil
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Cracked Black Pepper
  • 3/4 tsp Sea Salt

Instructions:

  1. Drain and rinse 30 oz of chickpeas. Use a colander and shake them vigorously to remove the viscous canning liquid (aquafaba).
  2. Dry the chickpeas thoroughly. Note: This is the most important step. Roll them between two clean kitchen towels for 5 minutes.
  3. Peel any loose skins. If you see skins falling off, discard them. Note: Skins can burn before the bean is crisp, so removing the loose ones helps.
  4. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  5. Roast the 'naked' chickpeas. Place the dry chickpeas on the tray without any oil or spices. Bake 15 minutes until the surface looks matte and slightly shrunken.
  6. Apply the oil and spice infusion. Pull the tray out and drizzle with 1.5 tbsp olive oil, then sprinkle all spices (cumin, paprika, garlic, onion, pepper, salt).
  7. Toss for even coverage. Use a spatula to ensure every chickpea is glossy and coated in the spice blend.
  8. Bake again for 25-30 minutes. Stir every 10 minutes until they are golden brown and start 'clinking' when you shake the pan.
  9. The Oven Cool Method. Turn the oven off and crack the door open slightly. Let the chickpeas sit inside for 10 minutes.
  10. Cool completely on the tray. The chickpeas will continue to harden as the temperature drops.