Roasted chickpeas tossed in salt and sumac make a healthy and easy snack. This application is inspired by a curiously crunchable concoction called "leblebi" found in the region around Corum in Turkey. The traditional recipe is slightly time-consuming, but luckily, there's a faster and easier way to make these craveable roasted chickpeas. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 4 servings
- 2 (15-ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon sumac
- 1/4 teaspoon cayenne pepper
Heat oven to 350ºF.
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. Bake for 30 minutes.
Turn off the oven and leave the chickpeas to dry and become crispy, approximately 1 hour.
Toss the still-warm chickpeas with the sumac and cayenne pepper. Cool completely before consuming or storing.