Excerpted from Molly Gilbert’s Sheet Pan Suppers.
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I’ve seen different versions of these crisp baked chickpeas all over the place; they seem to be the hipster community’s new favorite bar snack (that’s totally a compliment, by the way). They’re satisfyingly crunchy, surprisingly healthful, and will take on most any herb or spice combination you can think up. I like mine sprinkled with the savory Middle Eastern spice blend called za’atar, plus some smoked paprika (see box) and salt. I had trouble photographing these because they just wouldn’t sit still for a picture; they kept jumping from the hot pan into my mouth before I could snap a good one.
If you can’t find za’atar at your local market or specialty food shop, you can make a batch of your own by combining ¼ cup dried thyme with 2 teaspoons dried sumac or dried oregano, ½ teaspoon kosher salt, and 1 tablespoon sesame seeds. Store the mixture, airtight, in your spice drawer, where it’ll last for months.
Crispy Za’atar Chickpeas
Makes 3 cups.
Ingredients
- 2 cans (15 ounces each) chickpeas, rinsed, well drained, and patted mostly dry with paper towels
- 2 teaspoons za’atar
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.
- Combine the chickpeas, za’atar, paprika, and salt in a medium-size bowl and toss until the chickpeas are evenly coated. Transfer the chickpeas to the prepared pan and arrange them in a single layer.
- Bake, shaking the pan periodically to mix up the chickpeas and rotating the pan halfway through cooking, until the chickpeas are browned in spots, completely dry, and crisp, 25 to 30 minutes. (Taste one to check for doneness—the chickpeas should not be soft inside.)
- Let the chickpeas cool completely before serving.
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