Ingredients:

  • 2 cans (30 oz / 850g) chickpeas, rinsed and thoroughly drained
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp flaky sea salt
  • 0.25 tsp cayenne pepper

Instructions:

  1. Rinse your chickpeas and roll them between two clean kitchen towels to remove moisture. Discard any loose skins and let them air-dry on the counter for 15 minutes for maximum surface area desiccation.
  2. Preheat your oven to 400°F (200°C). Spread the bone-dry chickpeas on a bare, ungreased rimmed baking sheet.
  3. Perform the 'Naked Roast' by baking for 20–25 minutes without oil or salt, allowing internal moisture to escape until they sound like glass beads when the pan is shaken.
  4. Remove the pan from the oven. Drizzle 1 tablespoon of extra virgin olive oil over the chickpeas and toss until evenly coated. Return to the oven for an additional 20-25 minutes.
  5. In a mixing bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, and cayenne. Toss the hot, rigid chickpeas in the seasoning blend immediately to preserve the volatile oils of the spices.