Spicy Roasted Chickpeas Cumin (Printable Version)
Crunchy chickpeas tossed in cumin and chili, oven-roasted for a flavorful, healthy snack or topping.
# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 400°F for roasting.
02 - Pat chickpeas very dry with paper towels to ensure maximum crispiness.
03 - In a medium bowl, combine chickpeas with olive oil, cumin, smoked paprika, cayenne, garlic powder, salt, and black pepper. Toss until evenly coated.
04 - Spread seasoned 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 cooking, until golden brown and crunchy.
06 - Allow chickpeas to cool for 10 minutes to crisp up further before serving.
# Expert Advice:
01 -
- They satisfy that crunchy craving without the guilt
- The spice blend hits every comfort food note while staying light
02 -
- Moisture is the enemy of crunchiness, so dry those chickpeas thoroughly before seasoning
- They keep crisping as they cool, so do not be tempted to eat them straight from the oven
03 -
- Double the batch because they disappear faster than you expect
- A squeeze of fresh lemon right before serving wakes up all the spices