This snack is made by quickly pressure-cooking chickpeas, tossing them with spices, and crisping them in the oven. It offers a wholesome alternative to packaged snacks, with deep flavor from ground red pepper and cumin.
Place the chickpeas soaked overnight in a pressure cooker and cover with fresh water. Close the lid and cook over medium heat for 20 minutes.
After releasing the pressure, drain the chickpeas and spread them on a kitchen towel. Let them dry for 10 minutes.
Toss the dried chickpeas with olive oil, ground red pepper, cumin, garlic powder, and salt.
Spread the chickpeas in a single layer on a baking pan and roast in an oven preheated to 200°C / 390°F for 25 minutes, shaking the pan occasionally, until crisp.
Dry the chickpeas thoroughly before putting them in the oven, or moisture will prevent them from crisping.
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