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Crispy Paprika Chickpeas
Source: biggirlssmallkitchen.com (Entered by Lara Rasmussen Anderson)Full flavor, high protein snacking, at its best!
Serves: 4c
Ingredients
2 15oz cans
chickpeas/garbanzo beans, drained and rinsed
2 Tbsp
olive oil
1 1/2 tsp
sweet paprika
1 1/2 tsp
smoked paprika
1/2 tsp
sea salt
1/2
lemon, zest and juice
1 tsp
fresh thyme
Step by Step Instructions
- Preheat the oven to 425°F.
- Use a dish towel or a salad spinner to make sure the chickpeas are as dry as possible. Lay them flat on a non-stick baking sheet.
- Roast in the oven for 10 minutes, then shake to redistribute, and cook for 10 minutes more.
- Combine the remaining ingredients in a medium mixing bowl.
- Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant.
- Serve warm or at room temperature as a table snack, or use them to top Spanish rice!
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