Feed a crowd with this crispy, crunchy recipe.
2 sprigs rosemary
2 tbsp olive oil
Kosher salt, to taste
1 tsp ground cumin
1 tsp ground coriander
2 tsp smoked paprika
Place a large baking sheet into the oven and preheat oven to 450°F.
Using a kitchen towel, dry the chickpeas very well to make sure they do not steam in the oven.
Place half of the olive oil into a large bowl and add the chickpeas. Season with salt and stir in the rosemary. Toss to coat.
Remove the sheet pan from the oven and add the chickpeas. Place back into the oven and roast for 20 minutes, checking halfway through the cooking and shaking the pan so that all of the chickpeas become golden and brown. Meanwhile, place the spices in the bowl and add the remaining olive oil and season with a little more salt.
When the chickpeas are toasted, remove from the oven and add to the bowl with the spices. Toss to coat and serve immediately or let cool and keep in an airtight container lined with a paper towel.
If you're looking to watch calories when you snack, try out roasted chickpeas. When baked in the oven, chickpeas get deliciously crispy and are perfect to serve paired with a charcuterie board or just eaten as a snack by the handful.