Karl’s Tapas: Garbanzos Picantes Asados (Roasted Spicy Chickpeas)

Adapted from an Eating Well recipe

I am making a Spanish tapas dinner for this Sunday. Knowing my family as I do, I knew that I needed one or two hors d’oeuvre tapas—that I could make well ahead—to keep them in check while I finished the other tapas. While some tapas have a fairly set ingredients list—like Tortilla Española—others allow for more creativity. Roasting chickpeas into crunchy “nuts” lends themselves to creative variations.

Karl’s Tapas
Garbanzos Picantes Asados
Roasted Spicy Chickpeas

Karl’s Tapas: Garbanzos Picantes Asados (Roasted Spicy Chickpeas)

Ingredients

1 can (15 oz.) chickpeas (garbanzo beans)
1 Tbs. olive oil
2 tsp. cumin, ground
½ tsp. Pimentón de la Vera
½ tsp. Garlic powder
¼ tsp. Kosher salt

Directions

1. Preheat the oven to 450° F and set the rack to the upper level.

2. Drain and rinse the chickpeas.

Tip: Pick out any loose skins.

3. Dry the chickpeas on a paper towel and put them in a medium bowl.

4. Toss the chickpeas with the oil to coat.

5. Mix the spices together and put them in a spice shaker.

6. Sprinkle the spices over the chickpeas and toss them with a spatula to spread the seasoning evenly over the beans.

7. Spread the chickpeas, in a single layer, on a small baking sheet.

8. Roast the chickpeas for 25-35 minutes, stirring occasionally.

Tip: The garbanzo beans should be toasted and crunchy. If they are not, give them a few more minutes in the oven.

9. Let the beans cool on the baking sheet for a few minutes.

10. Transfer the chickpeas to a small bowl and serve as a snack or starter.