Zubereitung

1. 1

   Heat the oven to 220 °C. Drain the chickpeas, rinse them well and pat them thoroughly dry with a clean kitchen towel – the drier the chickpeas are, the crispier they turn.

2. 2

   Toss the dry chickpeas in a bowl with the olive oil, salt, smoked paprika, cumin and garlic powder until evenly coated, then spread them in a single layer on a parchment-lined baking tray.

3. 3

   Roast in the hot oven for 25 to 30 minutes, shaking the tray once halfway through, until the chickpeas are deep golden and crunchy.

4. 4

   Let them cool for a few minutes and enjoy warm, or scatter over salads and bowls as a crunchy topping.