Chickpeas, often celebrated for their protein content, have a significant amount of starch as well. It's the amylose content that helps provide the structure that leads to the crazy-crunchy final result. Sumac, a maroon-red berry that's dried and crushed, contributes a pronounced tartness to the spice blend from significant levels of malic acid (think green apple, rhubarb). The tiny bit of vinegar sprinkled on the chickpeas helps some of the spice adhere to your fingers, giving you a second chance to enjoy the salty-spicy-sumac blend.
2 (15-ounce) cans unsalted chickpeas (garbanzo beans), rinsed and drained
1 tablespoon ground sumac
1/2 teaspoon popcorn salt or other fine salt
1/4 teaspoon ground red pepper
2 tablespoons olive oil
2 teaspoons red wine vinegar
How to Make It
Preheat your oven to 375°.
Place the chickpeas on a baking sheet and bake in the oven for 10 minutes to dry them well.
Combine the sumac, the salt, the red pepper, and the olive oil in a medium bowl. Transfer the chickpeas to the bowl and toss.
Return the chickpeas to the baking sheet.
Bake at 375° for 55 minutes or until crisp and browned, stirring occasionally.
Transfer the chickpeas to a serving bowl and sprinkle with red wine vinegar. Serve immediately. Or if you're making these ahead of time, omit the vinegar and store the chickpeas in an airtight container.
Cooking Light Mad Delicious
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