Spicy roasted chickpeas

Amp up the heat with smoked paprika and cayenne.

“This piquant protein-packed recipe is great for everything from salads to vegetarian bowls,” says Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer.


1 can chickpeas, drained and skins removed
1 tablespoon olive oil
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon smoked paprika
¼ teaspoon cayenne
Freshly ground pepper


Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
In a small bowl, mix all ingredients and spread, evenly spaced, onto prepared baking sheet. Bake for 30 minutes, remove, and allow to cool.
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