- 15-ounce can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoons sweet paprika
- 1 teaspoons smoked paprika (pimenton)
- ½ teaspoon salt
- Zest and juice of half a lemon
- 1 teaspoon fresh thyme
Preheat the oven to 425°F.
Use a dish towel or a salad spinner to make sure the chickpeas are as dry as possible. Lay them flat on a non-stick baking sheet. Roast in the oven for 10 minutes, then shake to redistribute, and cook for 10 minutes more. Combine the remaining ingredients in a medium mixing bowl. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant. Serve warm or at room temperature as a table snack, or use them to top Spanish rice!