Harissa Chickpeas
For an effortless way to transform chickpeas into delightfully crispy flavor bombs, look no further than these harissa chickpeas. With only 5 minutes of hands-on prep, these spicy oven-roasted chickpeas are easy to make and can be enjoyed as a snack or used in countless dishes.
Equipment
- colander (for draining the chickpeas)
- baking sheet
- parchment paper
- small bowl
- cutting board
- sharp knife (for slicing the lemon)
Ingredients
- 1 15-ounce can chickpeas drained and rinsed
- 2 teaspoons harissa paste
- freshly cracked black pepper
- freshly squeezed lemon juice to taste (I used the juice of ½ a medium lemon)
- fine sea salt (optional)
- fresh parsley leaves (optional; for garnish)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, toss the chickpeas with the harissa paste and a few cracks of black pepper until the chickpeas are coated evenly.
- Spread out the chickpeas evenly on the prepared baking sheet. Top with any harissa mixture left in the bowl.
- Bake for 25 to 30 minutes, or until golden brown and crispy (watch closely after you pass the 25-minute mark to ensure they don’t burn).
- Squeeze the juice of ¼ of a medium lemon over the top. Taste and add more lemon juice and/or a pinch of fine sea salt, if desired. Garnish with torn fresh parsley leaves (optional). Serve immediately as-is, or enjoy in a pita wrap, on a salad, or paired with your favorite grain.
Notes
- Harissa chickpeas are best enjoyed hot, straight from the oven. Store any leftovers in the fridge for 4 to 5 days. They will lose some of their crispiness but will still taste good.