Spicy Oven-Roasted Chickpeas Recipe

By Chris Rochelle

4.0

(9)

Difficulty: Easy | Total Time: 45 mins | Makes: 4 to 6 servings

Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature.

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INGREDIENTS

2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

INSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle.
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.

Write a review | 9 Reviews

The three keys to getting these crispy are: 1. Use dried beans that you've cooked yourself. I've found the canned ones just a bit too mushy to work well. 2. DRY THEM! This is the most important part. Whether you use canned or dried, drain the chickpeas, and then rub them thoroughly between two or three paper towels and make sure they are dry. Remove any loose skins that happen to come off the beans. I don't know why this recipe skips that step. 3. Be skimpy with the oil. Usually I just spray them lightly with olive oil spray, but if you don't have a spray, measure the oil and don't overdo it. I love these, but I gave it four stars for this particular recipe for skipping these steps.

mwk Dec 23, 2012 09:27 AM

These are a wonderfully addictive snack! I made these yesterday for the first, but not last time! I didn't take them out and put them back in, but I did rotate the pan every 10 minutes and shook them up at the same time as well as baked them for a total of 40 minutes. I also used 1/2 tsp Aleppo pepper and 1/8 tsp 160,000 Scoville unit cayenne in place of the 1/2 tsp regular cayenne. This is a good recipe to try different spice combinations, too -- maybe fennel, cumin or ginger.

Gtenhoopen Dec 4, 2012 12:24 PM

Pretty tasty. My chickpeas were taking a long time to get crunchy so I took the advice of one of the other reviewers and removed them after cooking for 30 minutes. I let them cool and then put them back in the over for another 30 minutes. Crunchy and delicious.

Pinkdixie Nov 4, 2012 04:37 PM

I followed the recipe except for the time in the oven... Bake for 20 mins take out and let cool Then bake again for 10-15 mins approx....depending on your oven. They are crunchy and good to go!

SerakThePreparer Aug 9, 2012 05:24 PM

@Scotia, I had the same problem :\. I found another recipe somewhere that suggested arranging the rack on the bottom. I think I'll try that next time I make this.