Snack Time! Crispy Pimenton Chickpeas

by Emily

It rained all Sunday in the big N-Y-C, which translates to a whole lot of errand running regrets and a severely low grocery count. Alas, small self-inflicted problems lead to creative kitchen solutions. Thankfully, these Pimenton Chickpeas are a great, healthy snack and do not require a stockpile of kitchen supplies. In fact, toss those humus making plans aside, and roast the chickpeas like I did. While they would make a great party treat, they are great for rainy day munchies or a perfect on-the-go snack.

Crispy Pimenton Chickpeas
via Big Girls, Small Kitchen

1 15-ounce cans chickpeas (2 cups)
1 tablespoon olive oil
3/4 teaspoons sweet paprika
3/4 teaspoons smoked paprika (pimenton)
½ teaspoon salt
Zest and juice of half a lemon
1 teaspoon fresh thyme

Preheat the oven to 425°F.

Rinse and drain chickpeas. Using a towel or salad spinner, 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.