Spicy Roasted Chickpeas Cumin (Printable Version)

Crunchy chickpeas roasted with cumin and spices, ideal for a flavorful, nourishing snack or topping.

# What You'll Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Seasonings

02 - 1 ½ tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon chili powder
06 - ¼ teaspoon cayenne pepper, optional
07 - ½ teaspoon garlic powder
08 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper

# Directions:

01 - Set the oven temperature to 400°F (200°C).
02 - Pat the rinsed chickpeas thoroughly dry using paper towels, removing any loose skins to enhance crispiness.
03 - In a mixing bowl, combine chickpeas with olive oil, cumin, smoked paprika, chili powder, cayenne pepper if using, garlic powder, sea salt, and black pepper. Toss until evenly coated.
04 - Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
05 - Roast for 30 to 35 minutes, stirring or shaking the pan every 10 minutes, until the chickpeas are golden and crisp.
06 - Allow chickpeas to cool slightly before serving. Enjoy warm or at room temperature.

# Expert Advice:

01 -
  • They're crispy on the outside and somehow satisfying in a way that leaves you feeling energized, not sluggish.
  • Once you nail the roasting time, you can make a huge batch and they'll last through the week.
  • The cumin and smoked paprika combo tastes fancy enough to impress, but requires almost zero skill.
02 -
  • Moisture is the enemy of crispiness—if your chickpeas aren't thoroughly dried, no amount of roasting time will save them.
  • Every oven is different, so by the second batch you'll know whether yours needs 30 or 35 minutes; trust what you see and hear, not just the timer.
03 -
  • If you want them even crunchier, add an extra five minutes to the roast time or crack the oven door open slightly after they're golden and let the residual heat finish the job.
  • Don't skip the parchment paper—it prevents sticking and makes cleanup fast enough that you'll actually want to make these again tomorrow.

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