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June 17, 2010

Paprika (Recipe: roasted chickpeas with garlic, cumin and paprika) {vegan, gluten-free}

Roasted chickpeas

As recently as ten years ago, if you looked on my spice rack you'd have found one paprika, the red-and-white rectangular tin of Hungarian sweet paprika imported from Szeged by way of my local grocery store.

One tin was all I needed. I never did anything with paprika except sprinkle it on pale foods to make them pretty.

You might say paprika was my rouge.

Though my spice rack today holds at least five jars of sweet, hot and smoked paprika, you'll still find one of those red-and-white tins, but now I know what to do with the spice inside.

I actually cook with it.

What is paprika?
A red powder, made not from a particular plant, but from grinding together a variety of dried Capsicum peppers ranging from sweet bell peppers to mild chiles.

How/where to store:
In a tin or glass jar with a tight-fitting lid, on the spice rack or in the freezer.

More facts about paprika, and ingredient photos, in The Perfect Pantry:
Paprika (Recipe: whitefish Hungarian style)

Roasted  chickpeas

Roasted chickpeas with garlic, cumin and paprika

When my friend Kalyn visited from Utah, we had a fantastic dinner at a tapas restaurant in Boston's South End. One of the first dishes we ordered was a plate of spiced chickpeas very much like these. It was love at first bite. These really are the perfect cocktail nibbles. Serves 4 or more.

Ingredients

1 can (14-15 oz) of chickpeas, rinsed and drained
1 Tbsp olive oil
2 cloves garlic, roughly chopped
3/4 tsp sweet Hungarian paprika
3/4 tsp ground cumin
Coarse sea salt
Fresh black pepper

Directions

Preheat oven to 400°F.

Dry the chickpeas on a paper towel, and spread them on a rimmed baking sheet. Sprinkle with oil and garlic, and toss everything well with your hands to make sure the chickpeas are coated. Spread evenly on the baking sheet, and roast for 20 minutes, shaking the pan every few minutes to cook the chickpeas evenly.

While the chickpeas are roasting, prepare a plate with paper towels. Drain the cooked chickpeas on the paper towels and, while they're still warm, toss with paprika, cumin, salt and pepper.

Serve warm, or store in an airtight container for up to a week.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Salmon tagine with chermoula
Smoky beef ribs
Root-vegetables-with-beef stew
Spiced lentils with squash and raisins
Shrimp etoufee

Other recipes that use paprika:
Goat cheese with fresh dill and paprika, from The Pioneer Woman Cooks
Slow cooker paprika chicken, from Andrea Meyers
Chicharrones de pollo with paprika onions, from Appetite for China
Eggplant paprikash, from Fat Free Vegan Kitchen
Paprika pork chops, from La Mia Cucina

Comments

So easy and sounds deliciuos! I need to buy a pound of chick peas, cook them and then freeze them in individual containers. I love them so much, it's a much better way to always have some around

Love this recipe -- and smoked paprika sneaks its way into many, many things when I cook. The hint of smoke and the deepening of flavor are mysterious and delish!

This is another GREAT post, Lydia. Love the recipe and love the writing.

These roasted chickpeas sound amazing Lydia. I know there must be a better word than amazing but it says it all.I will definitely try them with their smoky paprika flavour.

Oh gosh, I still have the flavor of those chickpea tapas stored in my memory! They were amazing. I want to reach into the computer and nibble on some of yours.

This is such a cool recipe, and with canned chick peas, no less!

I have a bag of chickpeas lying in my cabinet. Can't wait to try this recipe out! Looks so delicious!!

Nice post!
Lydia, this makes my mouth water.By the way, in South India a very common way we make chick peas is once its cooked, in a pan we add oil, mustard seeds and when they crack add asafoetida, whole red chilis and curry leaves, then the chick peas and salt, mix well and then garnish with fresh grated coconut.
Now i have to make both versions this weekend :-)

These sound fantastic!

I was never familiar with roasted chickpeas until my sister married (50+ years ago) a man who was brought up eating Nahit and we then learned what it was - his mother did not use paprika or cumin or any spices at all, if I remember correctly but it was highly salted and very tasty - have to try these - thanks Lydia.

I keep meaning to try a roasted chickpea recipe! This is going to be it!

lately i've been using paprika in everything i cook. ;-)

can't wait to try your recipe.

how fun to spend time with kalyn.

paz

Julia, that's a great idea. I make and freeze black beans all the time, but not chickpeas. Now I will!

Mary, Bellini Valli, smoked paprika would be a delicious variation here, much more Spanish than Middle Eastern.

Candy, TW, Ardent Epicure: thanks so much.

Kalyn, those were the best chickpeas, ever. (Estragon in Boston, if anyone wants to know the restaurant.)

Food-4tots, hope you like chickpeas prepared this way!

Sri, now I want to make your recipe! The taste would be so completely different from this version.

Monelle, I'm going to read up on Nahit.

Pam, do try this one. Not many ingredients, yet the result is irresistible.

Paz, Kalyn came to visit a couple of years ago, but it feels like just last week!

I have you to thank for introducing me to smoked paprika (and I'm ever so glad you did). I'll have to give this roasted chickpea recipe a shot---it sounds tempting, healthy & very easy to make!

I think these chickpeas would also be awesome with smoked paprika. Great snack food!

THANKS for this recipe!
because I had a similar version at Mario's "Babbo" in NYC two New Year's Eve's ago and I remember thinking "I could make these!" but then I forgot!
SO THANKS AGAIN!!

"You might say paprika was my rouge" is a great line! I actually laughed out loud.

I love paprika in all of its varieties and I know it must be great on roasted chickpeas. I'll have to give it a try soon.

I'm making this tonight. I just said to my husband I want to eat more chickpeas and beans... Thanks!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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