Sweet & Smoky Roasted Chickpeas
Ingredients
- 1 can chickpeas 15 oz can
- 1/2 teaspoon bourbon smoked paprika or smoked paprika of your choice
- 1/2 teaspoon sea salt
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoons maple syrup
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Rinse chickpeas in cold water and let dry on paper towel for about 10 minutes.
- Line a metal baking sheet with parchment paper.
- Combine chickpeas with remaining ingredients in a medium sized bowl and stir until chickpeas are coated well.
- Spread chickpeas in a single layer on baking sheet. Bake 15 minutes. Stir lightly or shake pan lightly to turn over chickpeas. Bake an additional 15 minutes.
- Remove pan from oven and let cool completely before eating. Store in an airtight container.
Notes
- Draining the chickpeas on paper towel ensures they are dried before baking and won't be soggy.
- Cook chickpeas in a single layer to ensure even baking.
- Lining the sheet pan with parchment paper prevents the chickpeas from sticking and makes clean up quick and easy.
- Storing roasted chickpeas in an airtight container will keep for 3-5 days.