This is an addictive snack. Nutty, sweet and spicy goodness offset by the herbaceousness of rosemary and thyme. Once you pop, you can't stop.
Like Pringles...but healthier.
This would pair well with a crisp cider or an ice cold beer on a hot summer day.
Chickpeas washed, drained and dried throroughly (2 cans, 28oz)
Olive oil (3 tbs)
Dark brown sugar (1.5 tbs)
Paprika (2 tsp)
Ground cumin (1/2 tsp)
Curry powder (1/2 tsp)
Cayenne (1/4 tsp)
Chili powder (1/4 tsp)
Maldon sea salt (3/4 tsp)
Fresh rosemary minced (1 tsp)
Thyme roughly chopped (1 tsp)
Preheat oven to 425F
Transfer chickpeas onto a rimmed baking sheet. Make sure chickpeas are dried.
Roast for 10 minutes. After 10 minutes use a spatula to loosen chickpeas from the bottom of baking sheet.
Roast for another 10 minutes. Check on the 15 minute mark if chickpeas are done. They should be done by texture not color. If too brown, they are burnt. Take a chickpea and squish between your fingers. It should be crispy on the outside and but soft on the inside.
Prepare the seasoning by combining olive oil, dark brown sugar, paprika, curry powder, cumin, cayenne, chili powder, sea salt, rosemary, and thyme.
When chickpeas are done roasting, coat chickpeas with seasoning.
Bake for another 4 - 5 minutes.
Remove from oven and let cool for 3 minutes.