Crunchy Chickpeas with Paprika and Rosemary were initially served exclusively as an appetizer because I found them amazing. Slowly, I started adding them to almost every dish because I really like the crunchiness that distinguishes them. So, I also add them to salads, soups, and stews instead of toasted bread or pasta. In short, any excuse is good to prepare them, and precisely for this reason, after cooking the dried chickpeas, I make many portions and freeze them ready to be put in the oven, in a pan, or in an air fryer. This way, you can prepare great snacks, even with beans, try them now.
With chickpeas, you can create many tasty recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove, Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz cooked, boiled chickpeas
- 1 tsp paprika
- to taste salt
- 1 sprig rosemary
- 1 tsp extra virgin olive oil
Tools
- Paper towels
- Air Fryers non-stick
- 1 Parchment paper
Preparation
After draining the pre-cooked chickpeas, dry them well with a tea towel or paper towels and pour them into a bowl. With a sharp knife, finely chop one sprig of rosemary.
Season the chickpeas with a pinch of salt, chopped rosemary, paprika, and a teaspoon of extra virgin olive oil.
Mix well to ensure all ingredients are evenly distributed, and place the chickpeas inside the air fryer basket, lined with parchment paper. Close and cook at 356°F for 10 minutes. At this point, open, shake the basket to turn the chickpeas, and bake again, but this time at 392°F, for another 10 minutes.
After the necessary time, place the crunchy chickpeas on a serving plate or in single-serving bowls.
Pan cooking:
Heat a non-stick pan to prevent sticking, pour in the chickpeas, and cook for about 10 minutes over medium-high heat.
Oven cooking:
Place the chickpeas in a baking tray lined with parchment paper, and cook in a preheated oven at 392°F, for 30 minutes in fan mode.
After choosing the cooking method you prefer, serve our Crunchy Chickpeas with Paprika and Rosemary as a snack for a tasty appetizer, or add them to dishes instead of toasted bread or pasta.
Tip:
I usually prefer to use dried chickpeas and boil them myself because I believe they are healthier and less expensive, but in moments of urgency, I also turn to those already ready.
We can store the crunchy chickpeas in an airtight glass jar at room temperature for a few days.
We can store the crunchy chickpeas in an airtight glass jar at room temperature for a few days.
