Spicy Roasted Chickpeas Cumin (Printable Version)
Crunchy chickpeas tossed in cumin and chili, oven roasted until golden and crisp for bold flavor.
# Ingredient List:
→ Chickpeas
01 - 1 can (14 oz) cooked chickpeas, drained and rinsed
→ Spices & Seasonings
02 - 2 tbsp olive oil
03 - 1 ½ tsp ground cumin
04 - 1 tsp chili powder
05 - ½ tsp smoked paprika
06 - ¼ tsp cayenne pepper (optional)
07 - ¾ tsp fine sea salt
08 - ¼ tsp freshly ground black pepper
→ Garnish
09 - Fresh cilantro, chopped (optional)
10 - Lime wedges (optional)
# Step-by-Step Instructions:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with a clean kitchen towel and remove loose skins for maximum crispiness.
03 - Toss chickpeas in a large bowl with olive oil, cumin, chili powder, smoked paprika, optional cayenne pepper, sea salt, and black pepper until evenly coated.
04 - Spread seasoned chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, shaking the baking sheet halfway through, until the chickpeas are golden and crisp.
06 - Allow to cool slightly. Serve warm or at room temperature, garnished with chopped cilantro and a squeeze of lime, if desired.
# Tips from hearthlykitchen:
01 -
- They're crispy on the outside but still have that satisfying bite, and you won't feel guilty eating the entire batch.
- Minimal prep means you can have a warm snack ready while you're doing other things, and the kitchen smells incredible.
- These work as a protein-packed salad topper, a lunchbox companion, or that midnight snack that actually tastes like you're treating yourself.
02 -
- Drying the chickpeas is non-negotiable—wet ones will steam instead of crisping, and you'll end up with something closer to roasted beans than the crispy snack you're hoping for.
- They'll continue crisping slightly as they cool, so don't panic if they seem soft when you first pull them out of the oven.
03 -
- If you prefer less spice, start with half the amounts and taste a few after ten minutes of roasting, adjusting from there rather than guessing.
- Buying canned chickpeas saves time, but if you're using dried ones you've cooked yourself, make sure they're completely cooled before roasting or they'll fall apart from the moisture.