Crunchy Chickpeas
Roasted chickpeas tossed in salt and sumac make a healthy and easy snack. This application is inspired by a curiously crunchable concoction called "leblebi" found in the region around Corum in Turkey. The traditional recipe is slightly time-consuming, but luckily, there's a faster and easier way to make these craveable roasted chickpeas. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
Ingredienti
- 2 (15-ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon sumac
- 1/4 teaspoon cayenne pepper
Preparazione
- 1
Heat oven to 350ºF.
- 2
Drain the chickpeas in a colander and rinse well. Dry the chickpeas with a few whirls in a salad spinner. Remove the chickpeas from the salad spinner onto a paper towel-lined half-sheet pan. Top with another layer of paper towels and roll, pat to dry further.
- 3
Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Bake for 30 minutes.
- 4
Turn off the oven and leave the chickpeas to dry and become crispy, approximately 1 hour.
- 5
Toss the still-warm chickpeas with the sumac and cayenne pepper. Cool completely before consuming or storing.
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