Crispy Oven Roasted Chickpeas
These Crispy Chickpeas are lightly spiced and roasted for a delicious and healthy snack!
Happy New Year!!!
I imagine by now you have all sorts of goals for the new year. What are your resolutions? I spent the holidays really reflecting on 2013 and my major goal for 2014 is to focus on joy, nurturing my soul, and taking care of myself.
It’s so easy to lose sight of those things, isn’t it? Everything is always go-go-go, and the mentality that there’s always something more important than taking care of ourselves is so commonplace. 2013 was a bit of a rough year, a year where I was forced to slow down and care for a really severe ruptured disk in my spine. My struggles (which unfortunately still continue) have reminded me more than ever how sacred the body is. And though I will always love and eat indulgent foods sometimes, most of the time I want to cook something healthy and delicious.
With that said, let’s start the new year off with one of my favorite healthy and delicious snacks…Crispy Oven Roasted Chickpeas:
The cool thing about roasted chickpeas is they take on a popcorn-esque snackiness to them. I can sit on the couch with a big bowl of these crispy chickpeas and munch, munch, munch, enjoying the smoky spicy saltiness, and the nuttiness that also comes from the roasting process.
To make them, start by rubbing the chickpea skins off the chickpeas, which is quickly done by rubbing the chickpeas with your fingertips in a bowl filled with water. The chickpea skins will float to the top, and you can pour them off to drain:
Spin the chickpeas and dry well with towels:
Add two tablespoons of olive oil for two 15oz cans of chickpeas:
And add some spices (I like cayenne pepper, paprika, cumin, and coriander):
Rub those all over the chickpeas along with some coarse sea salt:
Roast in the oven for 30-40 minutes until golden brown and crispy:
And they’re ready to eat!
Cheers to a joyful, prosperous, delicious 2014, my friends! Thank you for sharing your love of food with me, and let’s make some delicious things this year!
Roasted Chickpeas
Ingredients
- 2 15 oz cans chickpeas drained and rinsed
- 2 tbsp olive oil
- 1/2 tsp ground paprika
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground cumin
- 1/8 tsp ground coriander
- 1/4 tsp coarse sea salt
Instructions
- Preheat the oven to 400 degrees F.
- The first step is optional, only if you’d like to remove the skins from the chickpeas: Place the chickpeas in a large bowl, and fill with water. Rub the chickpeas with your fingers gently to remove the skins. Since the skins float to the surface of the water, pour them off the side of the bowl. Drain the chickpeas and dry well with a towel.
- Toss to coat the chickpeas with the olive oil, spices, and sea salt. Roast on a sheet pan for 30-40 minutes, shaking the pan halfway through, until golden and crispy. They’re ready to eat! Enjoy immediately while they are crispy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
37 Comments on “Crispy Oven Roasted Chickpeas”
Excited to try your recipes, Brenda! And HAPPY BIRTHDAY!I have followed Joanne’s recipes for a few years, and LOVE THEM! Please wish her a speedy recovery from a Daytona Beach fan!
Just found out we’re expecting and found your wonderful site after needing a good sandwich bread recipe! Ever since I’ve been addicted. Literally just made these and they turned out to be the perfect healthy snack for me and baby. Thank you!
That’s great Brittany!! Congrats on your family =)
This recipe is ABSOLUTE perfection!!
Thanks Amanda, super happy to hear that!
I have tried these before and they never got crispy enough. So here is my version of canned beans based on your recipe. I strained the garbanzos then placed them on a cookie sheet. I de-skinned almost all of them and left them to air dry overnight. I tossed them with garlic. Salt, pepper and cumin. Roasted for 20 minutes and they were crunchy!! Really crunchy! Thanks for the recipe. Oh- I might add I live in Tucson where things dry out super fast. You could put them in a very low oven to dry them out then toss and bake. Bon appetite!
Oh and also olive oil…oops!
I can not wait to try this!!! Thank you Joanne!!
Tried this a few minutes ago!!! It’s amazing how healthy it tastes compared to store-bought roasted chickpeas. Did mine with olive oil, sea salt, paprika and onion powder. Yum!! <3
That’s wonderful MJ! Glad you enjoyed them!
Hi good morning. I have a recipe for great tasting beans. Usually, I use Pinto beans. I start cooking them with salt and water. Then right before the beans are halfway done, when the water had turn brown, I put a half of brown onion and a piece of garlic to finish cooking the beans.
Sounds great Rosalba!
I hope your recovery is going well , Joanne 🙂
Oh , I love roasted chickpeas though the only ones I had so far was store-bought 😛 Need to change that and look for some chickpeas in this side of the world 😀
Wishing you and your family a Happy , Healthy and a Bountiful 2014 !!!
Thanks Anne, I am managing the best I can! Happy New Year!
Hi Joanne – fabulous recipe. I’ll be having guests over this weekend for an Indian dinner, and I think this would make a great pre-dinner snack/appetiser!
Hi Kiki, how fun! Hope you have a great dinner with your friends.
These sound great! I hope your back heals soon and that you have a happy, healthy, and joy-filled 2014!
Thank you Deb, wishing you a wonderful 2014 too!
A Happy New Year to you. Thanks so much for the many interesting recipes
Happy New Year and thanks for being a part of the food community!
These are wonderful. I can’t leave them alone either.
I have been Veg since 1996. So when I add the following it is because I have tried it! Put your beans in a salad spinner and before you run it rub your hands over the beans to get the hulls off them. Them spin your bean and repeat! Then you will have a great batch! The only thing I can add to this is Smoked Paprika! I am sorry I am TOTALLY addicted! I can’t have spicy foods due to health reasons and this fits the bill!
These look so flavorful! Yum!
These sound like a great snack! The only way I’ve ever tasted chickpeas is in hummus. I’m looking for low carb snacks, so I’m thinking I’ll need to try these soon. Thanks, Joanne!
Thanks Becca, it’s a really wonderful way to enjoy chickpeas! Hummus is great too, of course =)
Ok so I have some texture issues and beans have always tasted like glue to me – so this recipe screamed at me. I’m going to try to change it from glue to “creamy” this year. Hoping that I can transfer the taste of the roasted chickpeas to humus…I will learn how to eat a bean in 2014 and this will be a great start – thank you!
I’m wondering, do you cook beans from a dried state or do you use canned?
I buy dried and then soak them over night – they always come out mushy. Any suggestions? I tend to eat a lot of vegetables raw (with the exception of Kale and Spinach)
I’ve had a lot of trouble with cooking dried beans. I can never get them as nicely cooked as the canned (specifically Bush’s beans). Sorry I don’t have any suggestions for improving the dried beans!
Going to the store to pick up canned beans
I’m going to be lazy like you and go with the canned
I often cook beans from a dry state and have done the soking overnight and quick soak methods (see back of package), both work well so I mostly don’t soak. I think the trick is to bring to a boil then lower to a low simmer and cook low and slow for a while or, even better, use your crockpot on low all day with LOTS of liquid. Mushiness comes from over cooking and when you soak it reduces the cook time. So maybe reduce your time and check for doneness often. Hope that helps. Oh, and my Chick Peas are roasting now, can’t wait to try them. Thanks!
Very cool, thanks for your comment Chris! Hope you enjoyed the chickpeas.
I have GOT to start roasting chick peas! These look incredible!!
Thanks Liz, it’s yet another reason why I love chickpeas =)