Indian-spiced roasted chickpeas

    (59)
    2 hours 35 min

    These roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.


    5 people made this

    Ingredients
    Serves: 4 

    • 480g tinned chickpeas, rinsed and drained
    • 1 tablespoon lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon brown sugar
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon garam masala
    • 1 pinch ground black pepper
    • 1 pinch cayenne pepper, or to taste
    • 1/2 teaspoon salt, or to taste

    Method
    Prep:10min  ›  Cook:25min  ›  Extra time:2hr  ›  Ready in:2hr35min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil.
    2. Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking tray.
    3. Roast in the preheated oven until the chickpeas are dark brown in spots and crisp, about 25 to 30 minutes, stirring halfway through the cooking time. They will shrink quite a bit through the cooking time. Cool to room temperature before serving.

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    Reviews & ratings
    Average global rating:
    (59)

    Reviews in English (45)

    by
    108

    I am the one who submitted this recipe. I'd like to point out that although the nutrition information makes it sound like this recipe is high in fat, most of the oil stays in the pan when you're done. It's just there to make the seasonings adhere to the chickpeas, and to keep the chickpeas from sticking to the pan. Probably some cooking spray would do the same trick if you're concerned.  -  25 Feb 2009  (Review from Allrecipes US | Canada)

    by
    52

    Excellent! A few tips: first.. the quality of your chickpeas will cause these to be mealy, or not. Field Day organics sells amazing chickpeas in a can, and they are creamy, not mealy, so they roast the best (make best hummus too). Next choice is Westfield organics. While I use Trader Joe's organic chickpeas in other recipes, this recipe will taste mealy if you use Joe's for this. Next, the lemon.. if you use a meyer lemon for juice, its great. I also added zest from the meyer and that's even better, has a lemon flavor but not too tart. As for the oven, if you make these in a conventional / older oven, they will likely not crisp well at 25-30 minutes if at all with more roasting. However, in a convection oven, the coating was perfectly adhered to all the chickpeas, the Fieldday and Westfield organic peas all came out non-mealy, and they crisped up in 25 minutes. Suggest making this in a good quality toaster oven with convection roasting if you can and otherwise have a regular oven. Saves energy too.  -  26 Feb 2011  (Review from Allrecipes US | Canada)

    by
    25

    I thought this sounded interesting and decided to try it out on my kids. They loved it!! Quick, simple recipe to make that will make a healthy snack! Brought it to dinner club and they all asked for the recipe. Thank you.  -  06 Mar 2009  (Review from Allrecipes US | Canada)

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