Easy to make Spiced Roasted Chickpeas are a great alternative to croutons on soup, delicious for salad toppers, or even a healthy snack for traveling. If you’re serving appetizers, a bowl of Spiced Roasted Chickpeas will be a hit at any party.
These spice blends above are part of the P.S. Flavor-Spice Blends collection by Pam Smith. An amazing chef and friend with her own spice blend products. There are so many spiced blends in her collection that would work perfectly for this recipe. One of my favorite blends is called Chili-Lime Spice, I use that on grilled chicken, roasted asparagus, and so much more.
You could also mix your own combination of spices together like I’ve done for this recipe.
Prep Time: 5 minutes
Equipment: mesh sieve, paper towels, measuring spoons, 2 rimmed baking sheet pans, small mixing bowl
Cook Time: 30 minutes
Total Time: 35 minutes
5 (15 ounce) cans of chickpeas, rinsed, drained, and dried really well
4 tablespoons of olive oil, divided
3 teaspoons Kosher salt, 1 teaspoon reserved for the spice mixture
1 teaspoon fhesly ground black pepper
2 teaspoons of chili powder
2 teaspoons ground cumin
Preheat oven to 400-degrees F.
Place rack in the middle of the oven.
Open the cans of chickpeas. Pour them into a strainer and rinse really well under running water. Next, pat the chickpeas really dry with paper towels. They should look matte and feel dry to the touch. If you’re able, let them air-dry for a few minutes. Remove any loose chickpea skins that come off while drying, but otherwise don’t worry about them.
Divide and spread the chickpeas evenly and in one layer between two rimmed baking sheets. Add chili powder, cumin, Kosher salt, and fresh ground black pepper in a small mixing bowl, stir to combine. Drizzle olive oil (about 2 tablespoons per sheet pan) over the chickpeas. Divide and sprinkle 2 teaspoons of Kosher salt over the chickpeas.
Roast the chickpeas for 30 minutes, shaking the pans every 10 minutes. A few chickpeas may pop, that’s okay. The chickpeas are done when they are golden and slightly darkened, dry, and crispy on the outside, yet, soft and chewy on the inside. Transfer the hot chickpeas to the spice mixture bowl and toss until all the chickpeas are well coated.
Note: Do not add the spices to chickpeas before cooking. The spices may burn and turn bitter.
Serve while the chickpeas are still warm and crispy. Let them cool completely before storing them in an air-tight container.
1). You can use them as a snack, salad toppers, or on top of soup, in place of croutons.
2). P.S. Flavor Spice blends by Pam Smith has a variety of spice-blend choices that will enhance the flavor of any of your recipes.
3). Experiment mixing different spices and herbs.