easy roasted chickpeas
Easy Roasted Chickpeas
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

A delicious, healthy snack or crunchy topping to add to your salads, pizzas, stir-fry...

Author: Shoot The Cook
Ingredients
Roasted Sesame Chickpeas
  • 1 + ½ cups (200g) of cooked chickpeas, (from a can or dried chickpeas that have been cooked and cooled)
  • 1 Tbsp of virgin olive oil
  • ¼ tsp of sweet paprika
  • ¼ tsp of cumin
  • 1 Tbsp of sesame seeds
  • ¼ tsp of salt
Roasted Curried Chickpeas
  • 1 + ½ cups (200g) of cooked chickpeas, (from a can or dried chickpeas that have been cooked and cooled)
  • 1 Tbsp of virgin olive oil
  • 1 tsp of mild curry powder
  • ½ tsp of ground cumin
  • ¼ tsp of sweet paprika
  • ¼ tsp of ground turmeric
  • ¼ tsp of salt
Instructions
  1. Preheat the oven to 180°C and line a baking sheet with parchment paper.

  2. Rinse the canned chickpeas under cold water then put the chickpeas on a clean kitchen towel or several paper towels and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can peel all of the chickpeas which will make them extra crispy but don't worry if you don't do this step, they will crisp up on their own.

  3. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with salt and the spices, toss again. Transfer to the prepared baking sheet and spread out evenly.

  4. Roast at 200°C until crunchy, for about 40-50', stirring half way through. Remove from the oven and allow to cool completely before storing them.

  5. They taste best the first day! You can store them in a container or jar, but do not cover tightly or they will lose some of their crispiness.

Recipe Notes

* Although it is not necessary, peeled chickpeas become crispier and it is worth the extra time it takes to peel them. What is more important is to dry them properly.