crispy snacking chickpeas

• portioner: MAKES ANY AMOUNT

Ingredienser

Cooked chickpeas

Teo's chivi spice

Salt

Vejledning

Transfer drained cooked chickpeas to a salad spinner and spin to dry, then spread them out to continue drying on a sheet pan lined with a clean kitchen towel. Remove any loose skins. If you're able to run the oven fan without turning on the oven, do so and place the pan in the oven for about 20 minutes to further dry out the chickpeas. Otherwise, leave the pan out at room temperature for 2 hours (if you're not in a hurry, you can also refrigerate the pan uncovered overnight to encourage drying). It's crucial to completely dry out the chickpeas before roasting them-otherwise they won't get crisp.

To roast the chickpeas, adjust an oven rack to the center position and preheat to 325°F (if the fan is on, turn it off). Carefully lift the kitchen towel of dried-out chickpeas off the sheet pan and set aside. Drizzle just enough extra-virgin olive oil onto the pan to coat it very lightly, then shake the chickpeas off the towel onto the oiled pan.

Roast for 45 minutes, then rremove the pan from the oven. Transfer the chickpeas to a large bowl and toss with a couple teaspoons of olive oil, a few generous pinches of Teo's Chivi Spice (see recipe), and a generous pinch of salt.

Return the chickpeas to the pan and continue roasting until crisp and golden, another 15 to 20 minutes, jiggling the pan to stir the chickpeas once or twice during this time. Turn the oven off, jiggle the pan, and return it to the oven for 15 minutes-- the chickpeas will continue to crisp up.

To season the chickpeas, in a large bowl, whisk together a couple of teaspoons of olive oil and a few more generous pinches of Teo's Chivi Spice (see recipe), then add the cooled chickpeas and toss. Taste and adjust the seasoning with salt and more spices. Serve warm or at room temperature.

Store in an airtight container at room temperature for up to 2 days. To refresh, toast in a single layer at 400°F for 3 to 4 minutes.

Notater

Recipe from good things, by samin nosrat.