Roasted chickpeas seasoned with chili & paprika

Wonderfully crunchy, roasted chickpeas are the perfect addition to, for example, movie night, as a snack or on top of a salad.

As I told in the previous post, aquafaba, i.e. chickpea preservation broth, works as a good substitute for eggs, for example in these vegan spinach fritters. I've been excited to use aquafaba in so many recipes that the fridge started threatening to fill up with leftover chickpeas and I even managed to store them in the freezer (I'll have to check soon how they're doing there...).

So it was high time to find something to use for all these chickpeas.

I finally decided to try roasting them. By the way, they turned out sooo good! If you're at all the type that likes chips, salted nuts and other salty snacks, you're guaranteed to like these too. I ate the first batch in one sitting – I just couldn't finish.

So I can't say what kind of composition they will have the next day or a couple of days from now. Let me know in the comments if yours last until then... However, they are probably at their best right after roasting.

The recipe is quite simple:

1. Oven to 225 degrees
2. Drying chickpeas
3. Oil and salt for seasoning
4. Half an hour in the oven
5. Add spices on top

Tip! The longer you roast, the crunchier the chickpeas become.

Tulosta

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