Ingredients
1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g)
1 onion, chopped finely
¼ cup (60 ml) tahini
1 tsp paprika powder
½ tsp salt
1 tbsp cornstarch (optional for extra crispiness )
Directions
- Cook onions over low heat for about 30 minutes to carmelize
- Combine tahini, paprika and salt in a bowl
- Drain and rinse chickpeas (optional: save chickpea water to use as vegan egg whites)
- Put chickpeas and caramelized onions in the seasoned tahini and coat well
- Line a large baking tray with parchment paper and spread the chickpeas in a single layer with space between if possible
- Roast for 30-45 minutes at 400°, until a little crispy, moving them around on the tray 1-2 times while in the oven
- Let cool and leave in a bowl on the counter to snack on for a few days, or throw them on a salad