Recipe of the week

Roasted chickpeas have become a trendy snack, and “it’s easy to see why,” said Andrew Janjigian in Cook’s Illustrated. “They boast the crunch and saltiness of chips and pretzels, but they’re protein-packed and lighter on oil.” We’ve found they roast up best after being zapped in the microwave. This version uses Indian spices, but you can also aim for the flavor of barbecue chips or Spanish peanuts.

With this recipe, “the sky’s the limit.”

2 (15-oz) cans chickpeas • 3 tbsp extra-virgin olive oil • 2 tsp paprika • 1 tsp ground coriander • ½ tsp ground turmeric • ½ tsp ground allspice • ½ tsp ground cumin •

½ tsp sugar • 3⁄ tsp kosher salt • 1⁄ tsp cayenne pepper

• Preheat oven to 350. Place chickpeas in a colander and let drain for 10 minutes. Line a large plate with a double layer of paper towels. Spread chickpeas on top in an even layer. Microwave until exteriors of chickpeas are dry and many have split slightly at seams, 8 to 12 minutes. • Transfer to a 13-by-9-inch metal baking pan. Add oil and stir until evenly coated. Spread chickpeas into single layer.

Transfer to oven and roast

for 30 minutes. Stir chickpeas and crowd them toward center of pan, away from edges. Continue to roast until chickpeas are slightly shriveled and deep golden brown, 20 to 40 minutes. • Meanwhile, combine spices, sugar, and salt. When chickpeas are done, transfer to a large bowl and toss them with the spice mixture. Adjust salt to taste and let cool completely before serving, about 30 minutes.