Crispy Chickpeas
Roasted until crisp, then half of them crushed.
Crunch outside, a slightly soft centre, and a bright savoury finish. Half are left whole and half are lightly crushed, which is what gives a plate crunch, crumble and irregularity at the same time.
Made from 400 g of cooked chickpeas
Moisture is the enemy of crisp. Dry them thoroughly before they go anywhere near oil.
Ingredients
- Cooked chickpeas, drained and dried well400 g
- Olive oil
- Smoked paprika
- Fine salt
- Lemon zestmicroplaned
- Cumin or coriander seedoptional, a pinch, very light
Method
Drain and rinse the chickpeas, dry them thoroughly on cloth or paper, and remove the loose skins. Do not agonise over the last of them.
Toss lightly in olive oil and salt only, and roast at 190°C for 25 to 30 minutes, until golden and crisp.
Take them out and leave half whole, lightly crushing the other half.
While they are still warm, season with smoked paprika, lemon zest and a little more salt if they need it.
Chef’s notes
- For a subtle sweet and acid lift, toss them in lemon powder or dehydrated lemon zest, and the lightest drizzle of a honey and vinegar reduction.
- On the plate: scattered around with a slight pile on top, natural rather than symmetrical.
Keeping
DUKAI storage guidance
Airtight at room temperature, and not in the fridge. They are best the day they are roasted and soften from there, which is a question of texture rather than safety. Crisp them again briefly in a hot oven if they need it.
Also in the Recipe Book
Last refined · September 2026