This snack roasts pressure-cooker-softened chickpeas with spices until crisp in the oven, offering a healthier alternative to store-bought snacks. The deep aroma of paprika and cumin comes through in every bite.
Put the soaked chickpeas into the pressure cooker, cover with fresh water, seal the lid and cook over medium heat for twenty minutes.
After releasing the pressure, drain the chickpeas and spread them on a kitchen towel to air-dry for ten minutes.
Toss the dried chickpeas with the olive oil, paprika, cumin, garlic powder and salt.
Spread the chickpeas in a single layer on a baking tray and roast in an oven preheated to 200°C for twenty-five minutes, shaking occasionally, until crisp.
Dry the chickpeas thoroughly before roasting; leftover moisture will steam them instead of letting them crisp up.
For a spicier version, you can add a pinch of chili flakes alongside the paprika.
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