This 1-can chickpeas dish is a genuine success

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When you're looking for a snack that won't expand your waistline, but is still full of flavor and has a great crunch, these crispy spiced chickpeas are the way to go! Tiny chickpeas are seasoned in a blend of spices and roasted in the oven until crispy and light. These chickpeas are great for a mid-day snack or even to put on top of salads or pita sandwiches.
The recipe below uses a blend of four spices, plus salt and pepper, to season the chickpeas, but you can feel free to adjust the spices according to your taste. These are also a healthy alternative to give to kids as snacks, instead of potato chips or popcorn. This recipe can also be made quickly, in just 45 mins!
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Cooktop Cove
Crispy Spiced Chickpeas
6-8
10 mins
35 mins
45 mins
1 can (28 oz) chickpeas (AKA garbanzo beans)
½ teaspoon Kosher salt
¼ teaspoon fresh ground black pepper
2½ teaspoons grapeseed oil
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon smoked paprika
cayenne pepper (to taste)
Preheat the oven to 400°F.
Drain and rinse the chickpeas in a colander. Line a sheet tray with paper towel, and scatter the chickpeas on the towel to dry. Use another towel to roll the chickpeas around, drying them and removing excess skins.
Transfer dried chickpeas to a bowl, and add salt, pepper, and grapeseed oil. Toss to fully coat the chickpeas.
Once tossed together, add remaining spices and toss to coat.
Place a dry baking sheet in the oven until it gets hot, about 3-4 mins.
When the sheet is hot, carefully add the chickpeas to the baking sheet in a single layer, spreading them out. Return baking sheet to the oven and allow to cook 10 mins. Stir the chickpeas around, then return to cook for another 10 mins.
After 20 mins in the oven, check the chickpeas for doneness. They will still be slightly chewy while hot. Once cooled, they will become crispy.
Remove from the oven and allow to cool until you can handle them. Serve in a serving bowl and allow to people to snack on them, or serve them with a serving spoon.
Pro-tip: This spice blend could work well on other roasted vegetables, like broccoli, cauliflower, or carrots.
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