In the region around Corum in Turkey, young and old alike munch a curiously crunchable concoction called leblebi and the recipe is slighly time-consuming. Luckily there is a faster and easier way to make.
- 2 15 ounce can chickpeas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Drain the chickpeas in a colander and rinse well. Dry the chickpeas with a few whirls in a salad spinner. Remove the chickpeas from the salad spinner onto a paper towel lined half sheet pan. Top with another layer of paper towels and roll, pat to dry further.
- Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Put the chickpeas in the oven and set the oven to 350 degrees F, bake the chickpeas for 30 minutes.
- Turn off the oven and leave the chickpeas to dry and crispy, approximately 1 hour.
- Cool completely before storing.
I like to toss the still warm chickpeas with 1 teaspoon sumac and 1/4 teaspoon cayenne pepper.