1. Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.
2. Combine the chickpeas, za’atar, paprika, and salt in a medium-size bowl and toss until the chickpeas are evenly coated. Transfer the chickpeas to the prepared pan and arrange them in a single layer.
3. Bake, shaking the pan periodically to mix up the chickpeas and rotating the pan halfway through cooking, until the chickpeas are browned in spots, completely dry, and crisp, 25 to 30 minutes. (Taste one to check for doneness—the chickpeas should not be soft inside.)
4. Let the chickpeas cool completely before serving. They are best (and crispest!) on the day they’re made.
If you can’t find za’atar at your local market or specialty food shop, you can make a batch of your own by combining ¼ cup dried thyme with 2 teaspoons dried sumac or dried oregano, ½ teaspoon kosher salt, and 1 tablespoon sesame seeds. Store the mixture, airtight, in your spice drawer, where it’ll last for months.
from Sheet Pan Suppers by Molly Gilbert
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 155mg||5 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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