Equipment
Ingredients
Legumes and Base
- 800 g chickpeas, drained and rinsed
- 34 ml extra virgin olive oil
Seasoning
- 8 g fine sea salt, fine grain
- 14 g smoked paprika
Nutrition (per serving)
Method
Initialize your oven by preheating it to 200°C (400°F). Ensure the oven rack is positioned in the center for optimal airflow.
Envelop the chickpeas in clean, dry kitchen towels and massage them firmly. The goal is to remove every trace of surface moisture and any loose skins, which ensures a superior crunch.
In a large mixing bowl, emulsify the chickpeas with the olive oil and sea salt until each legume is glossily and evenly coated.
Distribute the chickpeas in a single layer on the baking sheet. Roast at 200°C (400°F) for 35 minutes, agitating the pan every 12 minutes to promote uniform browning.
Remove from heat and immediately dust with the smoked paprika while the oil is still shimmering. Toss vigorously to coat the chickpeas while they are hot.
Deactivate the oven and return the pan inside with the door slightly ajar. Allow them to rest for 10 minutes; this controlled cooling phase draws out remaining internal steam.
Chef's Notes
- If using home-cooked chickpeas instead of canned, ensure they are slightly al dente; overcooked chickpeas will collapse during the roasting process.
- For a professional touch, use a cooling rack set over the baking sheet during the final cooling phase to allow air to circulate underneath.
Storage
Reheating: If they lose crispness, flash-roast at 180°C/350°F for 5 minutes.
