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 Year’s Eve party snack.
Roasted Chickpeas with Ginger, Spices & Sesame Seeds
- 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.
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.
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 high heat and cook for 10-15 minutes. Drain.