Air-Fried Spiced Chickpeas
Chickpeas cooked in the air fryer emerge crisp and exceptionally tasty. To kick up the heat, add more cayenne pepper.
- 1 can (15 oz./470 g) chickpeas, drained and rinsed
- 1 Tbs. olive oil
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 tsp. kosher salt, plus more, to taste
- Pinch of cayenne pepper
Preheat a Philips air fryer to 390°F (199°C).
In a bowl, stir together the chickpeas, olive oil, paprika, cumin, the 1 tsp. salt and the cayenne.
Working in batches, place the chickpeas in the fry basket and insert into the air fryer. Cook until the chickpeas are crisp, 8 to 10 minutes, shaking the basket halfway through cooking.
Transfer the chickpeas to a bowl and adjust the seasoning with salt. Serve warm or at room temperature. Serves 2 to 4.
Williams-Sonoma Test Kitchen