Roasted Chickpeas with Herbs

Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

Drain and rinse 3 cans of chickpeas thoroughly in a colander under cold running water.

Spread the chickpeas on a clean kitchen towel and gently pat dry, removing as much moisture as possible. For extra crispiness, remove any loose skins that come off during this process.

Transfer the dried chickpeas to a large mixing bowl and drizzle with 4 tablespoons of olive oil, tossing to coat evenly.

Finely chop 2 tablespoons of fresh rosemary and 2 tablespoons of fresh thyme leaves, removing the woody stems.

Add the chopped herbs, 2 teaspoons of garlic powder, 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper to the chickpeas. Toss thoroughly to ensure even coating.

Spread the seasoned chickpeas in a single layer across the two prepared baking sheets, ensuring they're not overcrowded.

Roast in the preheated oven for 30-35 minutes, stirring and rotating the pans halfway through cooking time, until the chickpeas are golden brown and crispy.

While the chickpeas are roasting, toast 1/3 cup of pine nuts in a dry skillet over medium heat for 3-4 minutes until lightly golden, stirring frequently to prevent burning. Set aside to cool.

In a small bowl, mix 2 teaspoons of lemon zest with the remaining 2 tablespoons of olive oil.

Once the chickpeas are done, remove from the oven and immediately drizzle with the lemon-oil mixture.

Sprinkle with 1/2 cup of freshly grated parmesan cheese and the toasted pine nuts while still warm, tossing gently to combine.

Allow to cool for 5 minutes before transferring to a serving bowl. The chickpeas will continue to crisp as they cool.