{
  "slug": "crispy-roasted-chickpeas",
  "url": "https://recipes.kapps.dev/r/crispy-roasted-chickpeas",
  "emoji": "🫘",
  "course": "snack",
  "difficulty": 2,
  "prep_min": 10,
  "cook_min": 30,
  "servings": 4,
  "gf": 1,
  "vegan": 1,
  "vegetarian": 1,
  "dairy_free": 1,
  "nut_free": 1,
  "licence": "CC0-1.0",
  "origin": "ai",
  "rev": 2,
  "forks": 0,
  "forked_from": null,
  "author": null,
  "status": "published",
  "listed": 1,
  "texts": {
    "en": {
      "title": "Crispy roasted chickpeas",
      "summary": "A crunchy snack from one tin of chickpeas. Popping the skins off is the best job in the kitchen.",
      "ingredients": [
        {
          "q": 1,
          "u": "can",
          "i": "chickpeas",
          "n": "400 g"
        },
        {
          "q": 1,
          "u": "tbsp",
          "i": "olive oil"
        },
        {
          "q": 0.5,
          "u": "tsp",
          "i": "smoked paprika"
        },
        {
          "q": 0.5,
          "u": "tsp",
          "i": "salt"
        }
      ],
      "steps": [
        {
          "t": "Turn the oven on to 200°C (180°C fan).",
          "f": [
            "oven"
          ]
        },
        {
          "t": "Tip the chickpeas into a sieve and rinse them under the tap.",
          "k": "Pour the chickpeas into a sieve. Rinse them."
        },
        {
          "t": "Pat them dry in a clean tea towel. Rub gently and pick off any loose skins: they pop right off.",
          "k": "Dry them in a towel. Pop the skins off!"
        },
        {
          "t": "In a bowl, toss the chickpeas with the oil, paprika and salt until they are all shiny.",
          "k": "Mix them with oil and spices."
        },
        {
          "t": "Spread them out on a baking tray in one layer.",
          "k": "Spread them on the tray."
        },
        {
          "t": "Roast for 25 to 30 minutes, shaking the tray halfway, until golden and crunchy.",
          "f": [
            "oven"
          ],
          "min": 25
        },
        {
          "t": "Let them cool on the tray for 10 minutes. They get crunchier as they cool.",
          "min": 10
        }
      ],
      "tips": "Eat them the same day: they soften overnight. Try cinnamon and a little sugar instead of paprika for a sweet version.",
      "machine": 0
    },
    "he": {
      "title": "חומוס גרגרים קלוי ופריך",
      "summary": "חטיף קראנצ׳י מקופסה אחת של גרגרי חומוס. להוריד את הקליפות זאת העבודה הכי כיפית במטבח.",
      "ingredients": [
        {
          "q": 1,
          "u": "קופסה",
          "i": "גרגרי חומוס",
          "n": "400 גרם"
        },
        {
          "q": 1,
          "u": "כף",
          "i": "שמן זית"
        },
        {
          "q": 0.5,
          "u": "כפית",
          "i": "פפריקה מעושנת"
        },
        {
          "q": 0.5,
          "u": "כפית",
          "i": "מלח"
        }
      ],
      "steps": [
        {
          "t": "מדליקים את התנור על 200 מעלות (180 בטורבו).",
          "f": [
            "oven"
          ]
        },
        {
          "t": "שופכים את הגרגרים למסננת ושוטפים מתחת לברז.",
          "k": "שופכים את הגרגרים למסננת. שוטפים."
        },
        {
          "t": "מייבשים במגבת מטבח נקייה. משפשפים בעדינות ומורידים קליפות שמשתחררות: הן קופצות לבד.",
          "k": "מייבשים במגבת. מקפיצים את הקליפות!"
        },
        {
          "t": "בקערה, מערבבים את הגרגרים עם השמן, הפפריקה והמלח עד שכולם מבריקים.",
          "k": "מערבבים עם שמן ותבלינים."
        },
        {
          "t": "מפזרים אותם על תבנית בשכבה אחת.",
          "k": "מפזרים על התבנית."
        },
        {
          "t": "אופים 25 עד 30 דקות, ומנערים את התבנית באמצע, עד שהם זהובים ופריכים.",
          "f": [
            "oven"
          ],
          "min": 25
        },
        {
          "t": "נותנים להם להתקרר על התבנית 10 דקות. הם נהיים פריכים יותר כשהם מתקררים.",
          "min": 10
        }
      ],
      "tips": "אוכלים באותו יום: עד מחר הם מתרככים. אפשר לנסות קינמון ומעט סוכר במקום פפריקה לגרסה מתוקה.",
      "machine": 0
    },
    "pt": {
      "title": "Grão-de-bico estaladiço no forno",
      "summary": "Um petisco crocante feito com uma lata de grão. Tirar as peles é o melhor trabalho da cozinha.",
      "ingredients": [
        {
          "q": 1,
          "u": "lata",
          "i": "grão-de-bico",
          "n": "400 g"
        },
        {
          "q": 1,
          "u": "colher de sopa",
          "i": "azeite"
        },
        {
          "q": 0.5,
          "u": "colher de chá",
          "i": "pimentão-doce fumado"
        },
        {
          "q": 0.5,
          "u": "colher de chá",
          "i": "sal"
        }
      ],
      "steps": [
        {
          "t": "Ligue o forno a 200 °C (180 °C com ventilação).",
          "f": [
            "oven"
          ]
        },
        {
          "t": "Deite o grão num passador e passe-o por água da torneira.",
          "k": "Deita o grão no passador. Lava."
        },
        {
          "t": "Seque-o num pano de cozinha limpo. Esfregue com cuidado e tire as peles que se soltam: saltam sozinhas.",
          "k": "Seca no pano. Tira as peles!"
        },
        {
          "t": "Numa taça, envolva o grão no azeite, no pimentão e no sal até ficar todo brilhante.",
          "k": "Mistura com azeite e especiarias."
        },
        {
          "t": "Espalhe-o num tabuleiro numa só camada.",
          "k": "Espalha no tabuleiro."
        },
        {
          "t": "Asse 25 a 30 minutos, abanando o tabuleiro a meio, até estar dourado e estaladiço.",
          "f": [
            "oven"
          ],
          "min": 25
        },
        {
          "t": "Deixe arrefecer no tabuleiro 10 minutos. Fica mais estaladiço ao arrefecer.",
          "min": 10
        }
      ],
      "tips": "Coma no próprio dia: no dia seguinte já está mole. Experimente canela e um pouco de açúcar em vez de pimentão, para uma versão doce.",
      "machine": 0
    }
  }
}