How do I get the chickpeas extra crispy?

Dry them very well before seasoning, spread them in a single layer, and bake long enough for them to turn deeply golden. Shaking the pan every 10 minutes helps them crisp evenly.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to cook them first until tender, then drain and dry them thoroughly before roasting. Canned chickpeas are faster and work well for this recipe.

Do I need to remove the chickpea skins?

No, it’s not necessary. Removing loose skins can help a little with crispness, but the recipe works fine without that extra step.

How should I store leftover roasted chickpeas?

Store them at room temperature in an airtight container. They’re best the day they’re made, since they soften over time; you can re-crisp them briefly in the oven if needed.

Can I adjust the seasoning level?

Yes. The spice mix can be increased or reduced to taste. If you want more heat, add a little extra Kashmiri chile powder; for a milder version, use less.

What can I serve these with?

They’re great as a snack on their own, but also work well as an appetizer, a salad topper, or a crunchy addition to veggie and grain bowls.

Recipes

Savory Roasted Chickpeas

Name: Savory Roasted Chickpeas
Yield: 2 cups
Ingredients: 2 15oz cans low-sodium chickpeas, drained; 1-2 tablespoons olive oil; The Spice House Ground Kashmiri Red Chiles (1 tablespoon); The Spice House Granulated Garlic (1 teaspoon); 1/2 teaspoon kosher salt

Roasting chickpeas will change your perspective forever. These snacky, crispy bites are perfect for an appetizer, veggie and grain bowls, or as a salad topper.

Submitted by: Lonnie R. from Chicago, IL
Yield: 2 cups

Spices

Featured in this Recipe

Garlic, Granulated

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Chiles, Kashmiri

$8.99

Ingredients

2 15oz cans low-sodium chickpeas, drained
1-2 tablespoons olive oil
1 tablespoon Kashmiri Chile Powder
1 teaspoon Garlic Powder
1/2 teaspoon kosher salt

Preparation Instructions:

Preheat oven to 400 degrees fahrenheit.

Lay chickpeas onto a dry kitchen towel and pat them completely dry with a paper towel then transfer them to a mixing bowl.

Combine Kashmiri chile powder, garlic powder, and salt and in a small bowl and mix well. Drizzle the olive oil over the chickpeas and toss until coated. Sprinkle in the seasoning mix and toss until coated.

Pour the chickpeas in a single layer onto a baking sheet and bake for 25-35 minutes, tossing them and shaking the pan every 10 minutes to get all sides nice and golden brown.

Serve warm with an extra sprinkle of sea salt.

More About This Recipe

The most important step is to make sure the chickpeas are absolutely dry. The dryer, the chickpeas, the crispier they will be once roasted.

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Savory Roasted Chickpeas

Spices

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Garlic, Granulated

Chiles, Kashmiri

Ingredients

Preparation Instructions:

More About This Recipe

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