Seasoned roasted chickpeas are a tasty snack perfect to serve with an appetizer: very easy to make, crunchy with a soft center and a spicy taste, they are delicious. They are prepared in no time using canned chickpeas, but if you don’t find them peeled, my advice is to remove the skins because once they are cooked and ready to eat, it’s unpleasant to find them in your mouth. If you remove them first, with a little patience, you will have well-prepared seasoned roasted chickpeas. Removing the skins is perhaps the slightly more tedious part because the rest of the recipe is straightforward. Let’s go to the kitchen. To prepare them in an air fryer, you can find everything in the related article.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz canned chickpeas (drained weight)
- 1 lemon (zest)
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- to taste smoked paprika
Tools
- 1 Colander
- 1 Baking Tray
- 1 Parchment Paper reusable
- 1 Vegetable Peeler
Steps
Drain the chickpeas from their liquid and rinse well under running water. Remove the skins and place them on a baking tray with parchment paper. Peel the lemon with a vegetable peeler. Season the chickpeas with oil, salt, pepper, smoked paprika, and lemon zest. Bake them in a preheated static oven at 430 °F for 30 minutes. Once ready, let them cool slightly and serve them in a bowl with the aperitif.
