Crunchy paprika chickpeas

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ¼ tsp ground cumin
• ¼ tsp kosher salt

Let’s make it

1. Heat oven to 400°F (200°C). Dry chickpeas thoroughly with a clean towel, removing any loose skins.
2. Toss with oil and spread in one layer on a rimmed baking sheet.
3. Roast for 25–35 minutes, shaking the tray twice, until golden and crisp.
4. Toss warm chickpeas with paprika, cumin, and salt. Cool briefly before eating; they are crispest the day they are made.