Recipe Smoked Paprika Chickpeas

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I usually use dried chickpeas I cook myself, which allows me to add extra flavour whilst they cook. If you choose to omit this step, the results will differ. I also used kala chana (brown chickpeas, not the "normal" chickpeas).

Ingredients
Chickpeas
200g dried chickpeas
1 tbsp turmeric
8-10 large cloves of garlic crushed

Coating
4 tbsp Olive Oil
1 tsp smoked paprika
1 tsp Aleppo chilli flakes
1 tsp sweet paprika
1/2 tsp ground cinnamon
1/4 tsp ground sea salt
1/8 tsp ground black pepper

After cooking
2-3 tbsp lemon juice
fresh coriander chopped

Sauce
150g tahini
150ml water
3 tbsp lemon juice
2 cloves of garlic, crushed
salt, to taste
25g fresh coriander leaves, chopped

flat bread of choice to serve

Method

1. Soak the chickpeas overnight, drain and add to a pan with plenty of extra cold water.
2. Add the turmeric and crushed garlic to the water, bring to the boil and cook until the chickpeas are soft, but not falling apart. Drain.
3. Heat the fan-assisted oven to 200C (400F), hotter if not fan-assisted.
4. In a bowl large enough to hold all the cooked chickpeas, mix all the coating ingredients together. Then add drained chickpeas and mix well until thoroughly coated.
5. Spread the mixture out over a large brown-paper-lined roasting tin so that it is only one layer thick, and bake in the oven for 20-30 minutes, mixing at 10-minute intervals (or so!). It is also possible to do this over a dry frying pan/skillet if preferred, but you will need to judge the temperature and stir more often. The chickpeas should be golden brown* and crispy on the outside with a bit of softness remaining inside. Remove from the oven and scatter the lemon juice over the still-hot chickpeas. They should sizzle. Add more salt and pepper if preferred (I don't).
6. Mix the sauce ingredients in a bowl, taste and season as preferred.
7. Serve with flatbread or eat as is.

The recipe is based on Sami Tamimi's Smoky Chickpeas and Cilantro Tahini from Boustany