Ingredients:

  • 2 cans (15 oz each) chickpeas
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground cumin
  • 1/4 tsp cracked black pepper
  • 1/2 tsp sea salt

Instructions:

  1. Drain and rinse the chickpeas thoroughly under cold water. Spread them onto a clean kitchen towel and roll them gently to remove all surface moisture. Discard any loose skins.
  2. Preheat oven to 400°F (200°C). Arrange the bone-dry chickpeas on a bare, rimmed baking sheet in a single layer without oil or seasoning.
  3. Roast the chickpeas for 20 minutes until they look slightly shrunken and feel firm.
  4. Transfer the hot chickpeas to a mixing bowl. Drizzle with 1 tablespoon of olive oil and toss with smoked paprika, garlic powder, onion powder, cumin, pepper, and salt until evenly coated.
  5. Return the seasoned chickpeas to the baking sheet and roast for an additional 10 minutes until they are audibly crunchy when shaken.
  6. Turn off the oven and crack the door open, allowing the chickpeas to 'cure' inside for 10 minutes to remove any remaining internal steam.