Paprika Roasted Chickpeas

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.
Paprika Roasted Chickpeas

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.
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    Comments

    1. The Lowe Girl says:

      I've got to try these! 🙂

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