Spicy roasted chickpeas

    55 min

    Chickpeas coated with olive oil and spices are oven-roasted until golden and crisp. Pairs well with a cold beer!

    10 people made this

    Serves: 12 

    • 3 (400g) tins chickpeas, drained
    • 6 tablespoons olive oil
    • 1 tablespoon salt, divided, or to taste
    • 2 teaspoons hot sauce
    • 2 teaspoons ground paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon chilli powder
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon ground cumin

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 220 C / Gas 7.
    2. Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chilli powder, black pepper and cumin in a large bowl. Spread evenly over 2 baking trays.
    3. Bake in the centre of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.


    Cooking time may vary. It is okay for some chickpeas to start to burn slightly. They will get crunchier as they cool.

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    Reviews in English (3)


    Ghost pepper sauce....  -  10 Sep 2016


    I soaked dry chickpeas for this recipe and used less olive oil and tobasco and they turned out nice, but they are missing salt. I will try marinading the chickpeas for an hour prior to baking next time.  -  24 Jul 2016  (Review from Allrecipes US | Canada)


    Make these for your next race or game day party! Finger-lickin' good! Definitely serve this with your favorite beer. Method works very well giving you a crispy snack! Thank you for the recipe.  -  15 Jun 2016  (Review from Allrecipes US | Canada)

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