Diva Tasting: Sumac and Chickpeas…

Sumac and Spice Roasted Chickpeas


2 14-Ounce Cans Chickpeas, Drained And Rinsed

2 Tablespoons Extra Virgin Olive Oil

2 Teaspoons Sumac

1 Teaspoon Paprika

1 Teaspoon Cayenne Pepper

1 Teaspoon Sea Salt

1/2 Teaspoon Freshly Ground Black Pepper

1/2 Teaspoon Ground Cumin


Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

Place the rinsed chickpeas in a flour sack or other absorbent kitchen towel. Gently roll and pat until the towel has absorbed all of the moisture from the chickpeas.

In a large bowl, whisk together the olive oil and spices. Add the chickpeas and toss well to coat them with spices. Transfer the seasoned chickpeas to the baking sheet; arrange in a single layer.

Roast for 20-30 minutes, checking halfway through to shake the pan to turn the chickpeas. Remove from the oven once the chickpeas are light and crispy. Serve warm or at room temperature.

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