Spiced Roasted Chickpeas
Chickpeas roasted crisp and tossed in smoked paprika, cumin and garlic. Vegan.
40 min
4 servings
Difficulty 1/5
Afternoon snack · Morning snack
Prep 10 min · Cook 30 min
Two things decide the texture: how dry the chickpeas are going in, and how much room they have on the tray. Neither is optional, and neither can be fixed later by roasting them longer.
Per serving
266
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Chickpeas, cooked
480 grams
Olive Oil
2 tablespoons (28 grams)
Smoked Paprika
1 teaspoon (2.3 grams)
Cumin, ground
1 teaspoon (2.1 grams)
Garlic Powder
1 teaspoon (3.1 grams)
Chilli Flakes
1 teaspoon (1.8 grams)
Salt
to taste
Steps
Heat the oven to 200 °C.
3 min
Drain and rinse the chickpeas, then dry them thoroughly in a towel. Rub the loose skins off as you go — they burn long before the chickpea crisps.
8 min
Turn them in the oil and salt and spread them on a tray in a single layer. A crowded tray steams them soft.
3 min
Roast 30 minutes, shaking the tray twice.
30 min
Toss the hot chickpeas with the paprika, the cumin, the garlic powder and the chilli. The spices go on after roasting — half an hour at 200 °C burns them.
2 min
Cool them uncovered. They crisp as they cool and go soft again in a closed box, so leave the lid off.
15 min
Serving suggestion
Good on their own, better scattered over a salad instead of croutons.
Storage
Two days in an open jar. They will not stay crisp longer than that, whatever you do.
Notes
Dried chickpeas cooked at home crisp better than canned, because they hold less water to start with.
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