Spicy Roasted Chickpeas with Cumin (Print View)
Crispy seasoned chickpeas with cumin and spices for snacking or topping
# Ingredient List:
→ 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 Make:
01 - Preheat your oven to 400°F.
02 - Pat the chickpeas very dry with paper towels for maximum crispiness.
03 - In a medium bowl, toss the chickpeas with olive oil, cumin, smoked paprika, cayenne, garlic powder, salt, and black pepper until evenly coated.
04 - Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
05 - Roast for 35 minutes, shaking the pan or stirring halfway through, until golden and crunchy.
06 - Allow to cool for 10 minutes to crisp up further before serving.
# Expert Advice:
01 -
- They get impossibly crunchy without any deep frying or strange ingredients
- The spice blend hits that perfect spot where warm cumin meets gentle heat
- You can keep a batch on hand for emergency snacking moments
02 -
- Moisture is your enemy here, so take the time to pat those chickpeas completely dry before seasoning
- They continue crisping as they cool, so do not be tempted to eat them straight from the oven
- The pan shuffling step is not optional, it prevents the bottom ones from burning while the top stays soft
03 -
- Removing the skins before roasting creates the most incredibly crunchy texture
- A squeeze of fresh lemon right before serving wakes up all the spices