Instructions

Follow the steps and taste along the way.

1. Preheat the oven

   Preheat the oven to 210 °C, using conventional top and bottom heat. Line a baking sheet with parchment paper.

   

2. Dry the chickpeas thoroughly

   Let the rinsed chickpeas drain, then spread them out on a clean kitchen towel. Pat them thoroughly dry with another towel; the less moisture left on the surface, the better they will roast.

   

3. Season before roasting

   Put the chickpeas in a bowl and toss with 15 ml olive oil, the smoked paprika, ground coriander, cumin, salt, and lemon zest. The chickpeas should be evenly coated, not submerged in oil.

   

4. Roast until crispy

   Spread the chickpeas in a single layer on the baking sheet and roast for 30 to 35 minutes. Stir them after 20 minutes. They are ready when the edges are a deeper golden color and the surface is dry and firm; taste one before taking them out of the oven.

   

5. Finish with the lemon dressing

   Mix the lemon juice with 5 ml olive oil and the chopped parsley. Divide the roasted chickpeas among plates and drizzle with the dressing just before serving so they stay as crispy as possible. Serve warm.