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Cumin-and-paprika chickpeas with crisp skins and nutty centres, served over cool, lemony whipped feta with warm flatbreads. Thorough drying and adding the spices late keep the chickpeas crisp without scorching the paprika.
Oct 4Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 19 minutes. Cooking takes 42 minutes. Allow 48 minutes in total. Makes 2 servings. Key ingredients: chickpeas in water, olive oil, fine salt, ground cumin, sweet paprika. Equipment: Oven, Shallow metal baking tray, approximately 30 × 40 cm, Sieve, Clean tea towels, Small food processor, approximately 500–750 ml capacity, Small bowl and spoon, Citrus grater and knife, 24–28 cm frying pan.
Kitchen tip: Roasting times depend on how thoroughly the chickpeas are dried. Extend the unspiced roast rather than exposing the paprika to prolonged high heat.