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This thing I am showing you today, is an atmospheric snack.

We all know that combining garlic and oil and heat can make a house instantly smell delicious. It makes mouths water and stomachs rumble. Well, as it turns out, if you do the same thing with garlic and lemon and thyme and smoked paprika, the effect is multiplied several times over. I don’t think my house has ever smelled so enticingly like a spice bazaar.

I used to fry these in oil, as the original recipe dictates, but I generally prefer to oven-fry as it creates less of a mess and less of a danger of scalding myself with hot oil. (I’m kind of a klutz.) Oven-baking also results in chickpeas that are crispy all the way to the cores, instead of just a crispy shell hiding a mealy interior.

Warning: these have that Cheetos problem where your fingers will be dusted in orange powder after you’ve eaten them. They’re also just as addictive as Cheetos.

Smoked Paprika Roasted Chickpeas

Adapted from Food52.

1 14-ounce can of chickpeas (garbanzo beans) or 1 1/2 cups home-cooked chickpeas
1 large clove garlic, sliced
4 2″ sprigs fresh thyme
4 large strips lemon zest
2 tablespoons olive oil
2 teaspoons smoked paprika
salt to taste


Heat your oven to 350°F. Line a baking sheet with parchment paper or aluminium foil for easy cleanup.

Rinse the chickpeas under cold water, then drain and pat very dry on paper towels.

Toss the chickpeas with a majority of the olive oil. Sprinkle evenly with paprika and salt and toss once more. In a separate bowl, mix together the garlic, thyme, and lemon zest and mix with the rest of the olive oil

Spread the chickpeas out on the baking sheet and bake for 40-50 minutes, until the chickpeas are almost crunchy all the way through. Add the garlic, thyme, and lemon zest to the baking sheet and toss with the chickpeas, and bake for another 10 minutes, until the garlic is golden but not burnt.

Allow to cool for a few minutes and add salt to taste; serve warm or at room temperature.


If you don’t care about the garlic, thyme, and lemon being edible, and are only just adding them for their scents, feel free to mix them in with the chickpeas at the beginning of the baking time. Just warn any guests that they should only be eating the chickpeas, not the “extras.” Alternatively, if you aren’t too concerned about adding their extra scents and/or flavors to the mix, you can skip the garlic, lemon, and thyme altogether.

These will last, stored in an airtight container at room temperature, for 3-4 days.

Music to cook by: It’s Time [Imagine Dragons // Continued Silence EP]