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Crispy spiced roasted chickpeas sprinkled with spices, served in a bowl.
Crispy, golden-brown roasted chickpeas seasoned with aromatic spices.

Spicy roasted chickpeas

Author: Flavelo
Recipes Side Dishes
The healthy alternative to crisps, proving that legumes can be exciting. The secret is dehydration: chickpeas only get crispy if you rid them of moisture before baking, otherwise they just steam in the oven. High in protein, rich in fibre, and the seasoning is endlessly variable.
🕒 Prep Time 10 mins
🍳 Cook Time 35 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Baking parchment
  • Kitchen paper (lots)

Instructions

1 ✓

Rinse the chickpeas thoroughly and spread them out on a tea towel or kitchen paper. Blot the water off completely.

Tip: 'Wiping dry' is the key to crispiness. If skins come off during rubbing, discard them; it's even better without them.
2 ✓

Put the dry peas in a bowl, drizzle with the oil, and toss to coat in a thin film.

Tip: Don't add the spices yet! Paprika and garlic would burn during the long bake.
3 ✓

Spread out in a single layer on the tray and bake at 200°C for 25-30 minutes, shaking every 10 minutes.

Tip: Shaking ensures even browning.
4 ✓

Remove from the oven and sprinkle with the spices and salt while still hot and oily.

Tip: On the hot surface, the essential oils in the spices activate but don't burn.
5 ✓

Let cool on the tray.

Tip: Don't seal in a box while warm, as the steam will soften them back up.

Recipe FAQ

Why did they stay soft?
You didn't dry them enough after washing, or put too much oil on, which 'drowned' them. They also harden while cooling after taking them out of the oven.
Do they pop like popcorn?
Sometimes one might pop if steam gets trapped under the skin, but it's not typical.

Ingredients

  • 400 g Tinned Chickpeas (or cooked)
  • 2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • 0.5 tsp Salt
  • 1 pinch Cayenne pepper (optional)