Spicy roasted chickpeas

    (6)
    55 min

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


    11 people made this

    Ingredients
    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

    Method
    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.

    Note:

    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 & ratings
    Average global rating:
    (6)

    Reviews in English (4)

    Syd
    by
    0

    Ghost pepper sauce....  -  10 Sep 2016

    by
    0

    A crunchy, tasty, healthy snack- once you get it right... It took a few tries at this recipe to get it right, though... Got best results by: reducing the amount of salt to 1 1/2 tsp divided; cutting the amount of olive oil down to 2 1/2 tbs; reducing the oven temperature to 375 on the convection roast setting, for no more than 25-30 minutes, mixing the chickpeas every 10 minutes; adding whole cumin seeds ( to taste); and adding a pinch or two of red pepper flakes. Make sure you keep a close watch on the mixture and remove as soon as you hear the sound of the peas rattling on the pans as you mix them. You'll notice the difference from the sound they make after the 10 and 20 minute mixes. It's worth the effort for this addictive snack!  -  12 Nov 2017  (Review from Allrecipes US | Canada)

    by
    0

    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)

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