Crispy Pimenton Chickpeas
- Two 15-ounce cans chickpeas (4 cups), rinsed and drained
- 2 tablespoons olive oil
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons smoked paprika (pimenton)
- ½ teaspoon salt
- Zest and juice of half a lemon
- 1 teaspoon fresh thyme
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Lemon, Zest and juice of (1/2)
- Thyme, fresh (1 teaspoon)
- Two 15-ounce cans chickpeas (4 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Paprika, sweet (1 1/2 teaspoons)
- Paprika, smoked (1 1/2 teaspoons)
- Salt (1/2 teaspoon)
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Published February 16, 2012 (1 year ago).
80 people saved this recipe.
