Roasted Chickpeas with Beetroot

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Make sure the chickpeas are completely dry by patting them thoroughly with a clean kitchen towel—this ensures they become crispy.

   Tip: Any moisture on the chickpeas will steam them instead of crisping them during roasting.

2. 2

   In a large bowl, combine the dried chickpeas, minced garlic, smoked paprika, cumin, salt, and black pepper. Drizzle with 2 tablespoons of olive oil and toss well until all chickpeas are evenly coated with the spice mixture.

3. 3

   On a separate baking sheet, toss the beetroot cubes with the sliced red onion, remaining 2 tablespoons of olive oil, salt, and pepper.

   Tip: Keep the chickpeas and beetroot on separate sheets so they roast at their own pace without interfering with each other.

4. 4

   Spread the seasoned chickpeas in a single layer on one baking sheet and the beetroot mixture on another. Place both in the preheated oven.

   Tip: Arrange them on different racks if your oven allows, placing chickpeas on a higher rack and beetroot below.

5. 5

   Roast for 25-30 minutes, stirring the chickpeas halfway through at the 15-minute mark. The chickpeas should become golden and crispy, while the beetroot should be caramelized at the edges.

   Tip: Listen for the chickpeas to rattle in the pan—this indicates they're becoming sufficiently crispy.

6. 6

   Remove both baking sheets from the oven. While still warm, drizzle the balsamic vinegar over both the chickpeas and beetroot, then gently toss to combine.

7. 7

   Transfer the roasted chickpeas and beetroot to a serving bowl. Top with fresh chopped thyme and lemon zest, then toss gently one final time.

   Tip: The warm ingredients will help release the aromatic oils from the thyme.