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    Home » Meals » Vegetarian

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    Spicy Roasted Chickpeas

    Spicy Roasted Chickpeas (or garbanzo beans) are a great addition to a salad - or cook them a bit longer for a really crunchy chickpea snack.

    Jump to Recipe
    Spicy Roasted Chickpeas in a white bowl on a blue cloth

    I love chickpeas and, if I don't add them as they are to salads, I usually make them into Hummus or a Spicy Chickpea recipe based on one of Madhur Jaffrey's many years ago.

    More recently, listening to a podcast with Dr Jenna Macciochi, an immunologist, I was keen to try roasting the chickpeas before using in a salad. They're a good source of fibre and they're vegan and gluten-free - so good for just about anybody.

    Key ingredients in Spicy Roasted Chickpeas

    All you need are a can of chickpeas/garbanzo beans, oil, salt, and spices

    Ring the changes

    Spice mixes for roasted chickpeas

    You can use any spices that you like, but here are a few examples:

    • Sea salt and black pepper
    • Cumin and coriander
    • Smoked paprika and cumin
    • Gyros spice mix
    • Curry powder or garam masala
    • Cayenne pepper and cumin

    Secrets of success

    Save energy, cook with other dishes

    Spicy Roasted Chickpeas are easy to make, and if you're cooking something else at about the same temperature, just slide a tin into the oven at the same time. Having the temperature a little higher won't hurt - just test the chickpeas earlier to see if they're done.

    If you don't think you'll eat a whole tin roasted, try using a third of a tin and making Hummus with the rest.

    Add spices later

    Coat the chickpeas with oil and salt before roasting.

    Spicy Roasted Chickpeas in a glass bowl

    Cook for 30 minutes then add the spices 5-10 minutes before the end of the cooking time to avoid overcooking them.

    Spicy Roasted Chickpeas on a baking tray

    You could mix the spices in with the oil and salt, coat the chickpeas and cook for an even easier version.

    For really crispy, crunchy Spicy Roasted Chickpeas

    You have two options for your spicy chickpeas: crunchy or not so much. I prefer them not too crispy to add to salads etc.

    If you want them to be really crispy, leave the chickpeas in the oven once they're roasted. Just turn the oven off and let them continue to cool and dry out. You can even leave them overnight if you want.

    How long will roasted chickpeas keep?

    Store for up to 3 days in an airtight container for the slightly softer chickpeas
    Store extra crispy spicy chickpeas in an airtight container such as a jar for up to a week (not in the fridge).

    If you like this...

    ...Why don't you try:

    A white dish of Homemade Hummus with raw vegetables

    5-minute Homemade Hummus

    A quick and easy recipe for hummus. Serve with toasted pitta or raw vegetables.

    5 Herb and Spice Mixes in small white bowls on a white plate

    Top 5 Herb and Spice mixes

    Make your own herb and spice mixes. Some spices are more expensive than others, and ready-made mixes tend to use more of the cheaper spices. Try these then adjust to your taste: Mixed Herbs, Mixed Spice, Garam Masala, Gyros, Bouquet Garni.
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    Spicy Roasted Chickpeas in a white bowl on a blue cloth

    Recipe

    Spicy Roasted Chickpeas in a white bowl
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    Spicy Roasted Chickpeas

    Spicy Roasted Chickpeas (or garbanzo beans) are a great addition to a salad - or cook them a bit longer for a crunchy chickpea snack.
    Prep Time5 minutes mins
    Cook Time40 minutes mins
    Total Time45 minutes mins
    Course: Side Dish, Snack
    Cuisine: Eastern Mediterranean
    Author: Susie@Everyday Cooks

    Ingredients

    • 400 g tin chickpeas/garbanzo beans
    • 1 tablespoon olive oil (15ml)
    • 2 teaspoons spices (10ml), see Note
    • 1 teaspoon salt
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    Equipment

    Shallow baking tray
    Magic Liner
    or
    Silicone baking mat

    Instructions

    • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
    • Rinse the beans and dry thoroughly, e.g. on a clean tea towel
    • Mix the salt and oil in a bowl. Add the chickpeas and stir to ensure they are all coated
    • Place in a shallow baking tray, optionally lining with a baking liner
    • Bake for 30-40 minutes, depending on how crunchy you want them to be
    • Mix the spices in a bowl. Take the baking tray out of the oven and sprinkle the spices over, turning to coat evenly. Or you could tip the chickpeas into the dish and stir to coat.
    • Return the tray to the oven for 5-10 minutes
    • If you like your chickpeas very crunchy, cook for the longer times and switch the oven off at the end of the cooking time leaving the chickpeas the oven to cool (overnight is fine).
    • Store crunchy chickpeas/garbanzos in an airtight container, e.g. a jar, where they will keep for up to a week.
      For less crunchy beans, store in an airtight container in the fridge for 2-3 days.

    Notes

    Everyday Cooks tip:
    • Use your favourite spice combinations, e.g.
      • Cumin and coriander
      • Sea salt and black pepper
      • Gyros
      • See the post for more examples

    More Vegetarian Recipes

    • Feta Chickpea Salad in a bowl on a blue background
      Feta and Chickpea Salad
    • Plate of devilled egg halves
      Devilled Eggs
    • A white dish of Homemade Hummus with raw vegetables
      5-minute Homemade Hummus
    • 3 Sweetcorn Fritters on a white plate
      Sweetcorn Fritters

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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