Crispy Roasted Chickpeas in the Oven

Cooking method

1. Step 1:

   

   Gather the ingredients for the chickpeas. Keep in mind that 450 grams is a large batch — I made half, and it filled a whole baking sheet. Choose your spices and seasonings to taste. I used sweet paprika and Italian herbs. You can use a different mix each time for different flavors.

2. Step 2:

   

   Cover the chickpeas with cold water and leave them to swell for 12 hours. Use good-quality filtered or bottled water — the dish's flavor depends on it. Judge the amount of water by your bowl; it should come a couple of centimeters above the chickpeas.

3. Step 3:

   

   After 12 hours the chickpeas will have absorbed all the water. If any is left, drain it off. Mine absorbed it all. Cover the chickpeas with fresh water again.

4. Step 4:

   

   Set the chickpeas to cook over low heat for half an hour. When the water boils there will be a lot of foam — skim it off with a slotted spoon.

5. Step 5:

   

   Drain the cooked chickpeas in a colander and leave them for about 10 minutes so all the liquid runs off.

6. Step 6:

   

   Transfer the chickpeas to a large bowl. Add the salt and spices. Pour in the vegetable oil.

7. Step 7:

   

   Toss the chickpeas well so the spices and oil coat them evenly.

8. Step 8:

   

   Line a baking sheet with parchment paper. Spread the chickpeas on it and level them with a spoon so they're in a single layer.

9. Step 9:

   

   Roast the chickpeas in the oven at 400°F (200°C) — ideally on the "Convection" setting, if you have one. If not, use the regular setting. The roasting time is 15 to 30 minutes; go by how the chickpeas look. They should turn golden. With convection it takes less time. When they're done, turn off the heat but leave the chickpeas in the oven to cool. Don't open the door — that way the chickpeas come out crisp and appetizing.