Spicy Roasted Chickpeas Cumin (Printable Version)
Crunchy chickpeas roasted with bold spices, perfect as a nutritious snack or salad topper.
# Ingredient List:
→ Chickpeas
01 - 1 can (14 oz) cooked chickpeas, drained and rinsed
→ Spices & Seasonings
02 - 2 tbsp olive oil
03 - 1 1/2 tsp ground cumin
04 - 1 tsp chili powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp cayenne pepper (optional)
07 - 3/4 tsp fine sea salt
08 - 1/4 tsp freshly ground black pepper
→ Garnish (optional)
09 - Fresh cilantro, chopped
10 - Lime wedges
# Directions:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry with a clean kitchen towel, removing any loose skins to enhance crispness.
03 - In a large bowl, combine chickpeas with olive oil, ground cumin, chili powder, smoked paprika, cayenne pepper if using, sea salt, and black pepper; toss to coat evenly.
04 - Spread the seasoned chickpeas evenly in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, shaking the pan halfway through, until chickpeas are golden brown and crisp.
06 - Allow chickpeas to cool slightly before serving warm or at room temperature, garnished with chopped cilantro and a squeeze of lime if desired.
# Expert Tips:
01 -
- They're crispy on the outside and tender inside, nothing like the soft chickpeas you might expect.
- Takes less than 40 minutes from can to table, and most of that is hands-off oven time.
- Works as a snack, a salad topper, or something to munch on while you're cooking dinner.
02 -
- Drying the chickpeas is non-negotiable if you want crunch; even a little moisture will keep them soft.
- Don't skip shaking the pan halfway through roasting, or you'll end up with a burnt bottom and a soft top.
03 -
- If your chickpeas start to soften before they turn golden, your oven might be a little cool, so bump it up by 25 degrees next time.
- The moment you smell them turning fragrant, stay close to the oven because they can go from crispy to burnt in a matter of minutes.