Spicy Roasted Chickpeas
Crunchy spiced roasted chickpeas using dried or canned garbanzos. Easy, healthy snack or salad topper ready in 20-30 minutes.
A healthy snack or a creative crouton, these roasted legumes will be your new favorite way to cook garbanzo beans. Add them to a rice bowl or snack on them as is with a cold beer. Feel free to substitute any spice blend you like for this as well.
Yield: 4 servings
- Soak dried chickpeas overnight, pat them very dry, toss in a little oil and spices, then roast at 400°F for 20 to 30 minutes.
- For extra crispiness use a single layer, avoid overcrowding, and cool completely before storing so they stay crunchy.
- Canned chickpeas work in a pinch but properly rehydrated dried chickpeas usually give the best texture.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 400 degrees
Drain chickpeas and pat them dry as you can with a clean kitchen towel.
Stir spices together in a small dish, set aside.
Toss chickpeas in olive oil until completely coated, season with spices and salt, toss until completely coated.
Spread chickpeas evenly on a large sheet pan and bake for 20-30 minutes.
thespicehouse.com
More About This Recipe
If you want these to be really crispy make sure you pat them as dry as possible before adding the oil and spices. You may also wish to double check that your oven is calibrated. Canned garbanzo beans/chickpeas may be substituted, however rehydrated dried chickpeas tend to work best.
Frequently Asked Questions
Can I use canned chickpeas instead of dried?
Yes. Drain and rinse canned chickpeas, then pat them very dry. They will roast faster but may be a bit softer than chickpeas soaked and cooked from dried. For best crunch, remove loose skins and dry thoroughly.
How do I make them extra crispy?
Dry the chickpeas as much as possible, use a light coat of oil, spread them in a single layer with no crowding, and roast on a hot oven rack. Let them cool fully on the pan so they crisp as they cool. Using convection or a wire rack helps too.
How long and at what temperature should I roast them?
Roast at 400°F for 20 to 30 minutes, shaking or stirring once or twice. Time varies by bean dryness and oven. Check at 15 minutes and again at 20 to avoid burning. They firm and darken as they finish.
What are good spice substitutions or flavor ideas?
Try curry powder, cumin and chili powder, zaatar, taco seasoning, lemon pepper, or smoked paprika and cayenne. Add fragile herbs or extra salt after roasting so they do not burn.
Can I use a different oil or no oil at all?
Use neutral oils with high smoke points like avocado, sunflower, or canola. You can try oil-free by tossing beans in a tiny bit of water or cooking spray, but they will not get as crispy.
How should I store and reheat leftovers?
Cool completely then store in an airtight container at room temperature for up to 3 to 4 days. To re-crisp, heat in a 350°F oven for 5 to 10 minutes or use an air fryer for a few minutes.
Can I make these in an air fryer?
Yes. Air fry at 360 to 380°F for 12 to 18 minutes, shaking every 4 to 5 minutes. Times vary with model and bean moisture, so watch closely near the end.
Are roasted chickpeas healthy and are they vegan and gluten free?
Yes. Roasted chickpeas are plant based, high in protein and fiber, and naturally vegan and gluten free. Watch added salt and oil for calorie and sodium control.
Can I use canned chickpeas instead of dried?
Yes. Drain and rinse canned chickpeas, then pat them very dry. They will roast faster but may be a bit softer than chickpeas soaked and cooked from dried. For best crunch, remove loose skins and dry thoroughly.
How do I make them extra crispy?
Dry the chickpeas as much as possible, use a light coat of oil, spread them in a single layer with no crowding, and roast on a hot oven rack. Let them cool fully on the pan so they crisp as they cool. Using convection or a wire rack helps too.
How long and at what temperature should I roast them?
Roast at 400°F for 20 to 30 minutes, shaking or stirring once or twice. Time varies by bean dryness and oven. Check at 15 minutes and again at 20 to avoid burning. They firm and darken as they finish.
What are good spice substitutions or flavor ideas?
Try curry powder, cumin and chili powder, zaatar, taco seasoning, lemon pepper, or smoked paprika and cayenne. Add fragile herbs or extra salt after roasting so they do not burn.
Can I use a different oil or no oil at all?
Use neutral oils with high smoke points like avocado, sunflower, or canola. You can try oil-free by tossing beans in a tiny bit of water or cooking spray, but they will not get as crispy.
How should I store and reheat leftovers?
Cool completely then store in an airtight container at room temperature for up to 3 to 4 days. To re-crisp, heat in a 350°F oven for 5 to 10 minutes or use an air fryer for a few minutes.
Can I make these in an air fryer?
Yes. Air fry at 360 to 380°F for 12 to 18 minutes, shaking every 4 to 5 minutes. Times vary with model and bean moisture, so watch closely near the end.
Are roasted chickpeas healthy and are they vegan and gluten free?
Yes. Roasted chickpeas are plant based, high in protein and fiber, and naturally vegan and gluten free. Watch added salt and oil for calorie and sodium control.
Comments