Spicy Roasted Chickpeas Cumin (Print Version)
Crunchy, spiced chickpeas featuring cumin and chili—ideal as a healthy snack or salad addition.
# What You Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Seasonings
02 - 2 tbsp olive oil
03 - 1½ tsp ground cumin
04 - 1 tsp smoked paprika
05 - ½ tsp ground cayenne pepper
06 - ½ tsp garlic powder
07 - ½ tsp sea salt
08 - ¼ tsp freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 400°F for optimal roasting temperature.
02 - Pat chickpeas thoroughly with paper towels until completely dry to ensure maximum crispiness.
03 - In a medium bowl, combine chickpeas with olive oil, ground cumin, smoked paprika, cayenne pepper, garlic powder, sea salt, and black pepper. Toss until evenly coated.
04 - Spread seasoned chickpeas in a single layer on a parchment-lined baking sheet.
05 - Roast for 35 minutes, shaking the pan or stirring halfway through cooking time, until golden brown and crunchy throughout.
06 - Allow chickpeas to cool on baking sheet for 10 minutes to crisp up further before serving.
# Expert Tips:
01 -
- They satisfy that salty craving while actually being good for you
- The spice blend hits every note smoky, warm, and just spicy enough
02 -
- Underdried chickpeas will never get properly crispy no matter how long you roast them
- They soften slightly over time, so they're best eaten within a day or two
03 -
- Don't overcrowd the baking sheet or they'll steam instead of roast
- The seasoning doubles as an excellent spice rub for roasted vegetables