Crunchy Paprika Chickpeas
December 27th, 2005
Crunchy Paprika Chickpeas
Total Time Needed: 45 min.
Active Time: 5 min.
Makes 4 c. (this will serve about 6)
4 cans chickpeas
6 tbsp. Olive oil
3 tsp. Salt
2 tsp. Paprika
1/2 tsp. Cayenne pepper (or more to taste)
Preheat oven to 450F. Drain and rinse chickpeas and pat dry. Transfer to a rimmed baking sheet, toss with olive oil. Roast until brown and crunchy – about 35 min. Remove and sprinkle with spices. Place back in the oven for 3-5 min. Serve when cooled. These will keep in an airtight container for 2 days.
Note: This recipe is adapted from Everyday Food
Entry Filed under: Appetizers,Recipes
2 Comments Add your own
1. Kate Elinsky | April 22nd, 2006 at 3:42 pm
Hi. I’m so glad you have this recipe because then maybe you still have the issue it came from. (I wrote out the recipe and sent the magazine to a thrift store.) If you do, can you please look in the back and let me know what the nutritional information is. I searched everywhere on Martha Stewart’s website and even narrowed it down to Everday Food and they don’t have the recipe even by name. Go figure… Thank-you. Kate
2. Through a Glass Darkly &r&hellip | August 20th, 2006 at 4:53 pm
[...] Spinach and Red Chard Tofu Quiche (makes 2 pies–I’ll freeze one) with a side of garlicky corn Veggie plate with sweet potato casserole, creamed corn (halving the unhealthy stuff in the recipe), crunchy lemon-garlic green beans, and a version of paprika chickpeas [...]
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