Yuri Elkaim’s Spicy Garlic Oven-Roasted Chickpeas

Manageability – Super easy!

I usually do some kind of bit here at the top of my recipe reviews to draw in my readers, get them laughing, and get them excited about the dish. Sometimes I’ll put in a pun that rhymes with the food, or some kind of story from my own life that is a joke but relatable. But these are such an easy sell, I really got nothing for you. You should eat Yuri Elkaim’s Spicy Garlic Oven-Roasted Chickpeas. That’s it.

Chickpeas as a dish are absolutely delightful. They’re light but filling, and the seasoning that is used to prepare these are just booming with flavor. You definitely get the paprika, cumin, and chili powder coming through, but they don’t overwhelm your pallet. I also want to point out, you can get really liberal with the cayenne pepper. The instructions only call for a half teaspoon, but I’m a bit of heat-fiend, and I really enjoyed more. A great compliment to any dinner. And as a recipe, it doesn’t get any easier than “put thing in oven, then put thing in seasoning”. Highly recommend this one.

Do you want some more? Um, chickPLEASE! That’s the only joke I could come up with.

Ingredients

• 2 15 oz cans chickpeas (drained). I guess this ingredient is pretty obvious.
• ¼ cup olive oil
• 1 tsp sea salt, or ocean salt I guess.
• 1/2 tsp chili powder
• 1/2 tsp cumin. I actually knew a guy named Dave Cueman. But that’s not important.
• ¾ tsp paprika
• ¾ tsp garlic powder
• ½ tsp onion powder
• ¼ – ­½ tsp cayenne pepper. You want more.

Instructions

1. Preheat oven to 425° F.
2. Place chickpeas in a paper towel-lined strainer. Allow to air dry for 10­-15 minutes.
3. Place chickpeas on a parchment-­lined baking sheet. Drizzle with olive oil, stirring to coat. Sprinkle with ½ tsp sea salt.
4. Place in oven, cook for 20­-25 minutes, stirring every 5 minutes or so, until golden brown. (Some of the chickpeas may start popping. This is a good sign that they’re properly crisping, or that they are actually dynamite)
5. Remove from oven. This is a whole step in the instructions.
6. Stir together remaining sea salt, cayenne, chili powder, cumin, paprika, garlic powder, onion powder and cayenne.
7. Toss hot chickpeas in spice mixture. Salt to taste, if desired.
8. Serve and enjoy immediately for best results. Enjoy later for less-than-optimal results.