Photo from Bon Appetit
My friend Kate made these for us when we over for dinner last weekend, and we couldn't get enough of them! I loved them so much that I made them last night for dinner! I changed the recipe just slightly, but if you want the original, it's in the BA link above.
- 1-1/2 teaspoons smoked paprika (I used regular paprika)
- 3-4 tablespoons extra-virgin olive oil (I used 4, but I think I would only use 3 next time)
- 2- 15oz. cans chickpeas, rinsed, drained, patted very dry
- Kosher salt (I used sea salt)