Spanish-Spiced Roasted Chickpeas
Why This Recipe Works
Our spiced roasted chickpeas have a crisp, airy texture that we achieve by first zapping the chickpeas in the microwave for about 10 minutes to burst them open at the seams so they release interior moisture. We then coat them with a small amount of olive oil and bake them in a 350-degree oven for about an hour. To keep them from burning, we crowd them toward the center of the pan. For a snack reminiscent of one served at a Spanish tapas bar, we dusted the roasted chickpeas with a mix of smoked paprika, coriander, kosher salt, cumin, and cayenne pepper.