Easy-to-make Roasted Spiced Chickpeas are a great alternative to croutons, delicious for salad toppers, or even a healthy snack for traveling. If you’re serving appetizers, a bowl of Roasted Spiced 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 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 combination of spices as I’ve done for this recipe.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 18 servings
Equipment: mesh sieve, paper towels, set of measuring spoons, 2 rimmed baking sheet pans, 1 small mixing bowl, 1 large mixing bowl
Ingredients:
5 (15-ounce) cans of chickpeas, rinsed, drained, and dried well
4 tablespoons of olive oil, divided
3 teaspoons Kosher salt, reserve 1 teaspoon for the spice mixture
1 teaspoon of black pepper, freshly-ground
2 teaspoons of chili powder
2 teaspoons ground cumin
Instructions:
Preheat oven to 400°F.
Place the rack in the middle of the oven.
Open the cans of chickpeas. Pour them into a strainer and rinse well under running water. Next, pat the chickpeas 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 to a small mixing bowl, and 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, but 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.
Serve while the chickpeas are still warm and crispy.
There you have it, my Roasted Spiced Chickpeas.
Notes:
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) Do not add the spices to chickpeas before cooking. The spices may burn and turn bitter.
4) Experiment with mixing different spices and herbs.
5) Let them cool completely before storing them in an air-tight container.
6) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Roasted Spiced Chickpeas
Equipment
- 1 mesh sieve
- paper towels
- 1 Set of measuring spoons
- 2 rimmed baking sheet pans
- 2 mixing bowls 1 large and 1 small
Ingredients
- 5 15-ounce cans chickpeas Rinsed, drained, and dried well
- 4 tbsps olive oil Divided
- 3 tsps kosher salt Reserve 1 teaspoon for the spice mixture
- 1 tsp black pepper Freshly-ground
- 2 tsps chili powder
- 2 tsps ground cumin
Instructions
- Preheat oven to 400°F.Place the rack in the middle of the oven.Open the cans of chickpeas. Pour them into a strainer and rinse well under running water. Next, pat the chickpeas 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 to a small mixing bowl, and 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, but 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.Serve while the chickpeas are still warm and crispy.There you have it, my Roasted Spiced Chickpeas.
Notes
