charleston chickpeas

No, these garbanzos are not native to our vacation locale. My Alice-in-law asked what we might bring for kitchen basics, and I couldn’t help but grab several cans of chickpeas from our well-stocked cabinet.

For a week of cooking at the beach, I needed to pack my essentials: kitchen scissors, citrus zester, mini food processor, chef’s knife, mini whisk. Three spices: cinnamon, red chile pepper, and my new favorite smoked paprika. Along with olive oil, salt and pepper, these really cover the bases!

I’m a funny little vegetarian (in more ways than you can imagine); I really don’t like beans—and wouldn’t it be helpful if I did? Like my distaste for meat, it’s all a texture thing. My one exception is chickpeas, and preferably when they’re crunchy. What a fabulous, fiber-filled snack. It’s like healthy bar food.

Paprika is a subtle, mild spice of dried, ground sweet peppers. While it is often used for color alone, smoked paprika adds such a smokey essence it almost has a bacon flavor. Far from my vegetarian tastebuds, but so fabulous I’m in love.

Crunchy Paprika Chickpeas

makes 2 cups, adapted from Fresh Flavors Fast

2 cans (15.5 ounces each) chickpeas

3 tbsp. olive oil

1.5 tsp. coarse salt

1.5 tsp. smoked paprika

Be wary of extra-virgin olive oil here. It has such a low burning point, it will smoke and pop under the high heat. I nearly set our oven on fire and scarcely avoided spattering oil burns. Pure olive oil, or another oil with a high smoking point (grapeseed or canola) is safest when crisping these beans in the oven.

Preheat the oven to 450F. Drain and rinse chickpeas, patting dry with a paper towel. Transfer to a rimmed baking sheet, and drizzle with oil; toss to coat evenly. Spread in a single layer and roast until deep brown and crispy, tossing occasionally, 35-40 minutes.

Remove from the oven, sprinkle with salt and paprika; roast until fragrant, 2 to 3 minutes more. Transfer to a paper towel-lined plate and let cool completed. Chickpeas can be stored up to 2 days at room temperature in an airtight container.

A faster, stovetop method I use most days after work:

Add the drained chickpeas to a very large skillet (I prefer a 12″ nonstick) with olive oil over medium heat. Stir occasionally until crisp, then stir in smoked paprika. This is a great time for a splatter screen if you’ve got one; my itty IKEA investment has been well worth it—far less oil on our stove!

Upside to the stovetop method: the chickpeas crisp in about 10 minutes… and you can snack while you cook.

Upside to the oven method: you can leave the chickpeas alone for 40 minutes, and they develop the deep crunch of an almond under such heat.

I made these smoked paprika chickpeas for a party recently, and thought it would be a fun beach snack for our vacation. Such a hit among the in-laws!

Nonetheless, I don’t know if even these crunchy delights can compare with my super super favorite snack of the trip: this fresh-grilled Everything pretzel from the Charleston farmer’s market. Accompanied, sweetly, by luscious lemonade squeezed just moments earlier…

Gets me so darn excited for summer! Which summer treat excites you most??


Filed under health, lickety-quick, small bites, techniques

4 responses to “charleston chickpeas

  1. Jeanne DeCamilla

    Loved your chickpea recipe. My daughter is a vegetarian and I am always looking for interesting ideas. I am selling fresh California olive oil in the Charleston Farmers Market this year. Stop by and see us on your next visit to the market! Jeanne DeCamilla/Olinda Olives and Olive Oil

    • Oh my goodness, oh my goodness. I bought remarkable oil-cured olives at the farmer’s market while we were on vacation. Did you (or your booth partner) wear an Everyday Food apron?? Might be a smaller world than I imagined!

      A Pear to Remember has an abundance of vegetarian recipes, just re-made panazanella tonight—easy as can be and always pleases meat-lovers.

  2. I love crunchy oven roasted chickpeas! These looks wonderful! A great snack!

    • I need to start buying bigger cans… I gobble these up before the hubby walks in the door! Thank you for visiting, your blog is fabulous.

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