Turn a humble can of chickpeas into a crunchy, flavor-loaded snack perfect as a topping on salads or for pure indulgence. Enjoyable across different temperatures, this crispy Shawarma Chickpeas recipe elicits the right crunch when warm and a hearty nut chewiness when cooled.
Rinse the canned chickpeas under water and strain using a colander.
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Use a clean dish towel to thoroughly pat dry the chickpeas. Ensure they are as dry as possible for the best crispiness.
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If time allows, leave the chickpeas to air-dry for a few more minutes.
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In a bowl, toss chickpeas with olive oil and salt until they are lightly coated.
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Arrange the chickpeas in a single layer on a baking sheet.
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Place the baking sheet on the center rack of the oven, roast for 20-25 minutes until chickpeas are crispy outside and soft in the middle.
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Remember to stir or shake the pan at the 10-minute mark to ensure an even roast.
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While chickpeas are still hot, transfer them to a bowl and stir in the spices: ground cumin, smoked paprika, ground turmeric, cayenne pepper and lemon zest. Mix well using a spoon. Be careful as turmeric may stain.
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Serve while warm for a crispy delight or let them cool for a pleasant nutty chewiness.