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Crunchy Roasted Za’atar Chickpeas

posted on: Apr 23, 2016

Andrew Scrivani for The New York Times

Melissa Clark
The New York Times

Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives these roasted chickpeas a fragrant, herbal, tangy bite. Unlike other similar recipes, the chickpeas are roasted without any oil, which is added after they come out of the oven. This allows the peas to crisp up without turning greasy. Do make sure to dry them out for an hour as directed, which adds to their crunchy texture. It’s hard to stop eating these once you start, so if you’re serving these to a group, consider making a double batch.

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INGREDIENTS

  • 2 cups cooked chickpeas, rinsed if canned
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons za’atar
  • ½ teaspoon kosher salt

PREPARATION

  1. Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
  2. Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.
  3. Place hot chickpeas in a bowl and drizzle with olive oil, za’atar and salt. Store any cooled leftovers in an airtight container for up to a week.

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