Crisp Za'atar Chickpeas with Toasted Seeds

Ingredients

• 250 g canned chickpeas
• 3.5 tbsp pumpkin seeds
• 20 g almonds
• 0.75 tbsp extra-virgin olive oil
• 2 tsp za'atar
• 1 tsp smoked paprika
• 0.35 tsp fine sea salt

Instructions

1. Heat the oven to 200°C. Drain and rinse the canned chickpeas, then roll them dry between two clean tea towels — this also loosens the papery skins, and any that come away should be discarded because they burn before the chickpea crisps.
2. Toss the dry chickpeas with the extra-virgin olive oil, smoked paprika and half the fine sea salt, then spread them in a single layer on a baking tray with space between them. A crowded tray steams instead of roasting.
3. Roast for 18 minutes, shaking the tray once at the halfway mark, until the chickpeas have shrunk noticeably, sound dry and rattly against the tray, and are deep gold.
4. Add the almonds and pumpkin seeds to the tray and roast a further 5-6 minutes, until the seeds puff and pop and the almonds smell sweet. Watch closely from minute four — nuts go from toasted to burnt in under a minute at this temperature.
5. Tip everything straight into a bowl while still hot and toss immediately with the za'atar and remaining salt. Hot oil is what makes the herbs cling; add za'atar during roasting instead and it scorches bitter.
6. Spread out and cool for 10 minutes before eating. They crisp fully as they cool and keep in an open jar for two days — a sealed container traps steam and softens them overnight.

Nutrition (per serving)

Calories

371

Protein

16.3 g

Fat

21.1 g

Carbs

33.4 g