Spicy and crunchy harissa roasted chickpeas make for a delicious vegan and gluten-free snack or side dish. My favorite way to enjoy them is to use as a topping for creamy soups!
You will need:
Whole dried red chilies - 8-10
Smoky paprika powder - 1 tbsp
Cumin seeds - 2 tsp
Coriander seeds - 2 tsp
Caraway seeds - 2 tsp
Garlic powder - 1 tsp
Coarse salt - ½ tsp
Chickpeas - 2 cups, boiled (see Notes)
Olive oil - 1 tbsp
How to:
Pre-heat the oven to 400 deg.F and line a baking sheet with parchment paper. Set aside.
In a small skillet, dry roast the chilies, paprika, cumin, coriander and caraway on low heat for a couple of minutes. Cool and grind with garlic powder and salt in a spice grinder. You can store the harissa spice mix in a small glass bottle.
Drain boiled chickpeas and dry on a clean kitchen towel. You can remove skins if desired or leave them on.
Toss chickpeas with 2-3 tbsp of the harissa spice mix. Layer chickpeas in a single layer on the baking sheet. Drizzle olive oil on top.
Roast for 20-25 minutes or until crunchy. Make sure to toss the chickpeas once or twice during roasting.
Store cooled harissa roasted chickpeas in an airtight container. Enjoy them as a snack or as a topping for soups, salads, etc.
Notes:
1. You can use chickpeas from a can or soak and boil dried chickpeas. One cup of dried chickpeas will yield 2-2.5 cups boiled chickpeas.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/02/06/harissa-roasted-chickpeas/