Whenever we go traveling our souvenir of choice tends to be something that brings back the flavour of the place. Hungary is of course famous for paprika, so while we were in Budpest we were sure to seek it out and bring some back. We didn’t have to look very hard, any tourist stand was brimming with the stuff, but being the savvy world travelers that we are, we instead sought out paprika in the local markets where we got it at a fraction of the price. I’ve got a travel post for Budapest coming your way shortly, but I thought I’d first give you a recipe. You could make this and munch on it while reading about Budapest so you feel as if you’re there with me.
I wanted to make something that would highlight the paprika I brought back from Budapest, so I was pleasantly surprised when I opened up Heidi’s cookbook looking for something else, and stumbled upon a recipe for roasted chickpeas which called for three different paprikas; sweet, hot, and smoked. We brought both sweet and hot paprika back from Hungary and smoked paprika (which is actually Spanish) is a staple in my pantry as well. These roasted chickpeas would make a great first course for a dinner, or a nice snack while watching some playoff hockey. Give them a try!
One year ago: On The Bandwagon – Kale Chips
Roasted Chickpeas with Three Paprikas Recipe:
These roasted chickpeas are best served warm, practically straight out of the oven. You can take them further than the instructions call for if you want them crunchy, but keep a close eye or you’ll end up with a tray of burnt chickpeas faster than you can imagine.
Recipe adapted only slightly from Super Natural Every Day
3 cups cooked chickpeas
2 Tbsp extra virgin olive oil
1 1/2 tsp sweet paprika
1 1/2 tsp hot paprika
1 1-2 tsp smoked paprika
1/2 tsp fine grain sea salt
grated zest of 1 lemon
1/2 tsp dried rosemary (or 1 tsp fresh)
1/2 tsp tried thyme (or 1 tsp fresh)
Preheat your oven to 220 C / 425 F and place a rack in the top third of the oven.
Pat chickpeas dry with a kitchen towel and place them in a single layer on a large baking sheet. Set in the oven and roast for 10 minutes. Remove the pan from the oven, give it a good shake, and replace to roast for another 10 minutes. Keep a careful eye on the chickpeas at this point.
Meanwhile, in a large bowl combine olive oil with paprikas, salt, lemon zest, rosemary, and thyme. When chickpeas have roasted transfer them to the bowl and toss until they are well coated. Return to the pan and roast for another 5 minutes, until they are fragrant. Remove the pan from the oven and let cool for a couple of minutes. Serve warm.
Know what you’re eating: what’s good about this? Chickpeas are a super food! They’re a very good source of folate, protein, dietary fiber, phosphorus and iron. The fiber in chickpeas is mostly insoluble, which is really good for our digestive tracts. You can read more about the health benefits of eating chickpeas here.
All text and photos © The Muffin Myth 2012