Yes, I love roasting. If you’ve been reading my blog, you’ve probably guessed as much. I also LOVE paprika. Especially smoked paprika. If you can’t find smoked paprika, look for a darker color, that usually means it will have a deeper, smokier flavor. I pressure cook beans and keep them in 1 1/2 cup baggies in the freezer (that’s about equal to a can). These are so divine. Slightly crunchy from the roasting, with a smoky paprika flavor and a hint of saltiness. They would make a great appetizer, or maybe even made into hummus. But just throw them in a bowl and watch them dissapear. I bet they will!
PAPRIKA ROASTED CHICKPEAS
Recipe by My Stained Apron
1 can chickpeas, rinsed and drained (or 1 1/2 cups cooked from dried beans)
2 tsp olive oil
1 tsp paprika (I prefer smoked)
1/2 tsp kosher salt
Toss all together, mixing well.
Spread out on a baking sheet and roast at 400 degrees for about 30 minutes.
Ingredients
- 1 can chickpeas, rinsed and drained (or 1 1/2 cups cooked from dried beans)
- 2 tsp olive oil
- 1 tsp paprika (I prefer smoked)
- 1/2 tsp kosher salt
Instructions
- Toss all together, mixing well.
- Spread out on a baking sheet and roast at 400 degrees for about 30 minutes.
I've got to try these! 🙂
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