Chickpeas in spices from the oven is an aromatic, crunchy snack perfect for Valentine's Day — light, healthy, and visually impressive. It is made with cooked chickpeas (canned ones can be used after draining), which are coated in oil, a mixture of smoked paprika, cumin, and garlic, and then baked until golden and crispy. This dish comes from Middle Eastern and Mediterranean cuisine, where chickpeas are a staple in many dishes; in the baked version, they become a delicious vegan snack with a pleasant texture and a complex flavor profile — sweet-smoky with a subtle hint of lemon. They can be served as an appetizer or snack with wine, beer, or cocktails, in a small bowl by candlelight; they also pair wonderfully with tahini sauce or yogurt dip. The recipe is designed to gradually introduce beginners to basic techniques: draining and drying chickpeas, seasoning, spreading on a baking sheet, and assessing the degree of doneness.
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Preheat the oven to 200°C (top-bottom) or 190°C with fan. Prepare the baking tray: line it with baking paper or a silicone mat. Place the rack in the middle position of the oven.
Open the cans of chickpeas (if using canned). Pour the contents into a strainer and rinse thoroughly under cold running water for about 30 seconds, stirring with a spoon to remove the brine. Allow the chickpeas to drain for 2 minutes, then spread them out on a clean kitchen towel or paper towels and gently dry, pressing to remove excess moisture.
Transfer the drained chickpeas to a large bowl. Add olive oil (30 g), smoked paprika (6 g), ground cumin (4 g), finely chopped or crushed garlic (15 g), salt (3 g), and pepper (2 g). If you want a gentle glaze, add honey or agave syrup (15 g). Using your fingers or a whisk, gently mix the spices with the oil before pouring it over the chickpeas — this will help distribute the spices evenly.
Spread the seasoned chickpeas on the prepared baking sheet in a single, not too tight layer — the grains should not overlap. Distribute them evenly with a flat spatula or spoon to create a single layer.
Place the tray in the preheated oven and bake for 25-35 minutes. Every 10 minutes, take the tray out and shake it vigorously or stir with a thin spatula to ensure the grains brown evenly. After 20 minutes, start to observe: the chickpeas should gradually take on a golden color, and some grains may slightly crack.
Remove the baking sheet from the oven and let the chickpeas cool on the sheet for 5-10 minutes — as they cool, the grains will harden and become crunchier. If you want extra crunch, after cooling, transfer them to a paper towel for a few minutes to drain any excess fat.
If serving with tahini sauce: in a small bowl, combine tahini (30 g), lemon juice (15 g if you are using 30 g in the recipe, leave 15 g extra), 15 ml of water, and a pinch of salt. Stir vigorously with a spoon — the mixture may curdle at first, but after adding the water and lemon juice, it will become smooth and liquid. Adjust the consistency: add more water if it is too thick.
Transfer the baked chickpeas to a shallow bowl or platter. Drizzle with an extra portion of lemon juice (the remainder from 30 g, if any is left) for freshness. Sprinkle with finely chopped fresh parsley (30 g) and serve alongside a small container of tahini sauce (if using). Serve warm or at room temperature.
If you have some chickpeas left, let them cool completely, then store them in an airtight container at room temperature for a maximum of 1-2 days. The crunchiness decreases over time — they are best right after baking.
Roasted chickpeas as a snack are popular in Middle Eastern and Mediterranean countries — in some regions, roasted chickpeas were a traditional student and street snack, providing a lasting source of protein in the form of a portable and filling snack.
Serve in small bowls as a sharing snack. It pairs well with tahini dip, yogurt-garlic sauce, or red pepper sauce. For Valentine's Day, aim for a nice presentation: small bowls, colorful fabric, fresh herbs for contrast.
Store in an airtight container at room temperature for up to 48 hours. Do not refrigerate (it will reduce crispness). To restore crispness, heat in the oven at 180°C for 3-5 minutes. Store dips in the refrigerator for up to 3 days.
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