Harissa Chickpea Roast

# What You'll Need:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained, rinsed, and patted dry

→ Seasoning

02 - 1½ tablespoons olive oil

03 - 1 tablespoon harissa spice blend

04 - ½ teaspoon smoked paprika

05 - ½ teaspoon ground cumin

06 - ½ teaspoon garlic powder

07 - ½ teaspoon sea salt

→ Optional Finishing

08 - ½ teaspoon lemon zest

09 - Fresh chopped cilantro or parsley for garnish

# How To Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.

02 - Pat the chickpeas dry using a clean kitchen towel and remove any loose skins to enhance crispiness.

03 - In a large mixing bowl, toss the chickpeas with olive oil, harissa spice blend, smoked paprika, cumin, garlic powder, and sea salt until evenly coated.

04 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet.

05 - Roast the chickpeas for 30 to 35 minutes, shaking the pan halfway through, until they turn golden brown and crunchy.

06 - Remove from oven, toss with lemon zest, and garnish with fresh herbs while still warm if desired.

07 - Allow the chickpeas to cool slightly to maximize crunch before serving.

# Expert Tips:

01 -

They're crispy on the outside and just tender enough inside, with a heat that builds slowly instead of hitting you all at once.
You can make a batch in under an hour and have snacks ready for the whole week, or throw them on a salad five minutes before serving.
It's the kind of food that tastes fancy but requires nothing more than a bowl and a baking sheet.

02 -

Drying the chickpeas is not optional—skip this step and you'll get chewy imposter chickpeas that are fine but miss the whole point.
The halfway shake during roasting actually makes a difference; chickpeas that sit still develop one perfect side and a pale bottom.
These keep their crunch best in a paper bag rather than a plastic container, though sealed glass also works surprisingly well.

03 -