Crunchy Chickpeas With Aleppo Pepper and Lemon Zest

Name: Crunchy Chickpeas With Aleppo Pepper and Lemon Zest
Total time: 45 min
Ingredients: 1 (15-ounce) can chickpeas, drained and patted very dry; 2 tablespoons olive oil; 1/2 teaspoon Aleppo pepper or red-pepper flakes; Kosher salt; 1 teaspoon lemon zest

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Total: 45 minutes

Servings: 1

Cost: $19.08 /serving

Author : Colu Henry

aleppo pepper chickpea lemon zest

Crunchy Chickpeas With Aleppo Pepper and Lemon Zest

Ingredients

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1 (15-ounce) can chickpeas, drained and patted very dry2 tablespoons olive oil1/2 teaspoon Aleppo pepper or red-pepper flakesKosher salt1 teaspoon lemon zest

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Instructions

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Step 1

Heat the oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.

Step 2

In a 10-inch skillet, heat the olive oil over medium-low heat. Add chickpeas and toss to coat in the oil. Stir in Aleppo pepper and season well with salt. Remove from heat and sprinkle with the lemon zest and toss again. Serve warm. Store any leftovers in an airtight container for up to a week.