Spicy Roasted Chickpeas
Quick and easy spicy roasted chickpeas make a crunchy, savory snack that's perfect for any occasion. Flavorful and satisfying, these chickpeas are ideal for snacking or as a topping for bowls and salads.
Ingredients
Main Ingredients
- 1 can 15 ounces chickpeas, drained, rinsed, and dried
- 1 drizzle oil Use olive oil for richness or neutral oil for subtle flavor. Smoked paprika can replace regular paprika for a smokier taste.
Spices
- ½ teaspoon ground cumin
- ½ teaspoon ginger powder
- ½ teaspoon garam masala
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas thoroughly.
- Pat the chickpeas very dry with paper towels and discard any loose skins.
Coating and Roasting
- Add the chickpeas to the prepared baking sheet. Drizzle with oil and sprinkle with the spices.
- Toss until the chickpeas are evenly coated, and spread them into a single layer.
- Roast for 25 to 30 minutes, shaking or stirring once halfway through.
- Remove from the oven and let the chickpeas cool; they will crisp further as they cool.
Notes
For best results, dry the chickpeas thoroughly and avoid overcrowding them on the baking sheet to achieve maximum crispiness. Store in a loosely covered container for up to 2 days, and reheat in an oven or air fryer to refresh the texture.