So easy to make and so incredibly addictive. Enjoy them hot out of the oven or as a snack the next day.
Tip: Don’t discard the aquafaba (that’s the viscous water the chickpeas are cooked in)! It can be beaten just like egg whites and used to make meringues and other baked goods—check out my recipe for aquafaba dark chocolate mousse! Aquafaba can be stored in an airtight container in the refrigerator for a few days if you’re not ready to use it yet, but is best made into meringue when it’s at room temperature.
- Two 15½-ounce cans chickpeas, rinsed and drained (Important: See Notes section! If you want to use the aquafaba for baking, use no- or low-sodium cans of chickpeas)
- ½ teaspoon dried rosemary, slightly crushed (you can use a mortar and pestle to do this, but I just put the rosemary on a cutting board and use the bottom of a drinking glass to crush it down a bit)
- ½ teaspoon paprika (or smoked paprika if you prefer)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil (if you're watching your oil intake, you can get away with 1 tablespoon)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Put the rinsed and drained chickpeas in a large bowl. Pour olive oil over chickpeas and toss with a wooden spoon to coat.
- In a small bowl, stir rosemary, paprika, coriander, cumin, and cayenne pepper (if using) together. Sprinkle spice mixture over chickpeas and toss to coat evenly.
- Spread the chickpeas in a single layer on rimmed baking sheet lined with parchment paper. Sprinkle with salt and pepper to taste.
- Roast until chickpeas are crispy and golden on the outside, about 30 minutes, stirring halfway through.
- Remove chickpeas from the oven and allow them to cool just enough that you can use your fingers to eat them. They're amazing when they're warm! Alternatively, allow to cool completely and transfer to an airtight container. Store at room temperature and grab them when you need a quick snack.