Roasted Chickpeas with Cassava

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.

   Tip: Drying your chickpeas thoroughly ensures they become crispy rather than chewy.

2. 2

   In a large mixing bowl, combine the paprika, cumin, garlic powder, salt, black pepper, and cayenne pepper.

   Tip: Mix spices together first to distribute them evenly throughout the coating.

3. 3

   Add the dried chickpeas and cassava cubes to the bowl with spices. Drizzle with olive oil and toss everything together until well coated.

   Tip: Use your hands to ensure every piece is evenly covered with the spice mixture.

4. 4

   Divide the mixture between the two prepared baking sheets in a single layer, spacing pieces out for even roasting.

   Tip: Crowding the pan will cause steaming instead of roasting; use two pans if needed.

5. 5

   Roast for 25-30 minutes, stirring halfway through, until the chickpeas are golden and crispy and the cassava is tender with caramelized edges.

   Tip: The cassava may finish cooking before the chickpeas, so taste test at 20 minutes.

6. 6

   Remove from the oven and transfer to a clean bowl. Immediately drizzle with fresh lime juice and toss gently.

   Tip: Adding lime juice while hot allows it to be absorbed for better flavor.

7. 7

   Sprinkle fresh cilantro over the top and taste for seasoning, adjusting salt or spices as needed.

   Tip: Let cool for 2-3 minutes before serving to achieve optimal crispiness.