Crispy, spicy and toasted chickpeas!

The chickpeas are versatile like few legumes, we can make pasta with chickpeas, meatballs, with its cooking water (faba water) we can prepare desserts such as sponge cakeor snacks to be served as an aperitif together with a good prosecco or sparkling wine. Today I propose this last recipe which can be enriched with the spices we like. I personally love spicy …. a lot!

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  • Chickpeas cooked 11 oz.
  • Paprika a spoon.
  • Chopped rosemary to taste.
  • Salt to taste
  • Pepper.
  • Chopped thyme.
  • Chili pepper.
  • To taste all the spices you like.
  • If required, even a trickle of oil.

In a bowl containing the chickpeas, add all ingredients and mix well with a spoon, so as to wrap the chickpeas well spices.

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Pour into the low and wide pan, preferably lined with oven paper, and try to separate the beans from each other.

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Cook for about 30 minutes (after 30 minutes taste one if it is crunchy well, otherwise it will cook a little longer) at 200 ° C. When they have a nice brown color, they will be ready. PS There will be a little bigger and smaller chickpeas, so it is better to keep them for a few more minutes! Let them cool, even in the closed oven and enjoy them with bubbles!

Et voila …!

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But there is more… blending them coarse try them on simple spaghetti with garlic and oil … .. you have no idea how tasty it is. Let me know…..!

 

 

 

 

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