These crispy and spicy roasted chickpeas conceal a mouth-watering collection of flavors and make a delicious appetizer. You could make this dish any time of year, and I think they make a wonderful New Years Eve party snack.
Note: To cook the chickpeas, soak the dried chickpeas overnight in cold water. Drain the chickpeas and put in a saucepan with enough cold water to cover generously. Bring to the boil over a high heat and cook for 10-15 minutes. Drain.
- 2 cups cooked organic chickpeas or 1 (15 oz) can chickpeas, drained, rinsed and completely patted dry
- 1 Tbsp. sesame seeds oil (or oil of choice)
- 1 Tbsp. fresh ginger
- 2 Tbsp. sesame seeds
- 1 tsp paprika
- lemon zest from 1/2 lemon
- pinch of cayenne pepper
- salt and freshly ground pepper
Preheat oven to 400F.
In a large bowl combine the chickpeas, oil, spices and salt. Mix well. Place chickpeas in a single layer on a baking sheet.
Bake in the oven for about 20-30 minutes. If you like them very crispy then bake 10 minutes longer. Toss chickpeas few times while baking.