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Crispy Pimenton Chickpeas
- Two 15-ounce cans chickpeas (4 cups), rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoons sweet paprika
- 1 teaspoons smoked paprika (pimenton)
- teaspoon salt
- Zest and juice of half a lemon
- 1 teaspoon fresh thyme
Directions:View on Big Girls Small Kitchen
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