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Oven-Roasted Chickpeas (Ceci Fritti)

By Ashni Mehta

These are an excellent pre-meal snack, perhaps with something fizzy (wine? water? beer?). You can also jazz them up several ways — my go-to spice blend for these is listed below, but you can modify to suit your taste buds. This is my favorite way to eat chickpeas, and also the easiest way to cook them. Coincidence? Perhaps... perhaps not.

Note: chickpea water, also known as aquafaba, is just starchy enough to act as a binder and therefore is often used in place of eggs in the vegan world. It's a versatile egg substitute that you can get by simply opening up a can of chickpeas and saving the water they're in. The next time you're making chickpeas, save the chickpea water! (This recipe was originally published here.)

Makes 3 to 4 snack-sized portions
Time: 30 minutes

1 can of chickpeas, drained and rinsed
2 T olive oil
1 t paprika
1 t garlic powder
1 t salt

Preheat the oven to 400 degrees F. In a large mixing bowl, toss the chickpeas with olive oil, paprika, garlic powder and salt. When sufficiently coated, evenly spread chickpeas on a baking sheet covered in parchment paper and bake for 20 to 30 minutes. Baking times are flexible with this one, as the optimal level of crunch varies by person. Take a chickpea out at the 20-minute mark and taste. If you're satisfied by the crunchiness, pull the whole tray out. If not, continue to check every 5 mins until you're satisfied. Allow to cool, then serve.

Ashni is a queer Femme in Food in New York City, who celebrates and centers (mostly) plant-based cooking.