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.
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.
Cook for 30 minutes then add the spices 5-10 minutes before the end of the cooking time to avoid overcooking them.
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:
5-minute Homemade Hummus
Top 5 Herb and Spice mixes
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MasterClass Baking Tray 25x35cm
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Recipe
Spicy Roasted Chickpeas
Ingredients
- 400 g tin chickpeas/garbanzo beans
- 1 tablespoon olive oil (15ml)
- 2 teaspoons spices (10ml), see Note
- 1 teaspoon salt
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
- Use your favourite spice combinations, e.g.
- Cumin and coriander
- Sea salt and black pepper
- Gyros
- See the post for more examples
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