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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
Cook Time40 minutes
Total Time45 minutes
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

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