Smoked Paprika Lime Roasted Chickpeas with Pepitas

Steps

1. Heat the oven to 400°F (200°C) with a rack in the center and line a large sheet pan with parchment.
2. Spread the chickpeas on a clean towel and pat them very dry, rubbing off any loose skins; dry chickpeas get crunchier.
3. Toss the chickpeas with half of the olive oil on the sheet pan and spread them in a single layer.
4. Roast the chickpeas for 25 minutes, shaking the pan halfway, until they are golden and starting to crisp.
5. While they roast, stir together the smoked paprika, brown sugar, garlic powder, onion powder and salt in a small bowl to make the spice mix.
6. Toss the pumpkin seeds with the remaining half of the olive oil in a medium bowl.
7. Take the pan out, add the oiled pumpkin seeds to the chickpeas, sprinkle the spice mix over everything and toss to coat evenly.
8. Return the pan to the oven for 8 to 10 minutes, until the chickpeas are deep golden and crisp and the pumpkin seeds are puffed and toasted.
9. Drizzle the lime juice over the hot chickpeas and pumpkin seeds and toss; the heat dries it onto the coating.
10. Turn off the oven, prop the door open slightly and leave the pan inside for 15 minutes so the chickpeas finish crisping as they cool.
11. Serve at room temperature, or store cooled leftovers loosely covered for up to 2 days.