Cook and Scale
Crispy Spiced Roasted Chickpeas
4 servings · 45 min total
Oven-roasted chickpeas turned golden and crackly, tossed with smoky, mildly hot spices. A crunchy, protein-rich snack straight from the pantry.
Ingredients
- 480 g chickpeas, drained and patted dry
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp garlic powder
Method
- 1.
Dry the chickpeas — Pat the chickpeas very dry with a clean towel, removing any loose skins.
- 2.
Coat and spread the chickpeas — Toss the chickpeas with the olive oil until evenly coated, then spread in a single layer on a baking tray.
- 3.
Roast until crunchy — Roast in an oven at 200°C for 35 minutes, shaking the tray every 10 minutes, until deeply golden and crunchy.
- 4.
Season with spices — While still hot, toss with the cumin, smoked paprika, cayenne, salt, and garlic powder. Cool slightly before serving so they crisp up further.