Description
Crunchy and flavorful spice roasted chickpeas perfect as a healthy snack or salad topping. These chickpeas are seasoned with a warm blend of spices and baked until crispy for a satisfying and nutritious treat.
Ingredients
Scale
Chickpeas
- 1 (15 ounce) can chickpeas, drained and rinsed
Seasoning & Oil
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coriander
- 1/4 teaspoon allspice
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chickpeas.
- Dry the Chickpeas: Spread the drained and rinsed chickpeas on a paper towel and dry them thoroughly to remove excess moisture, which helps them crisp up better in the oven.
- Toss with Oil: Place the dried chickpeas in a bowl and toss them with 1 tablespoon of olive oil ensuring they are evenly coated. Then spread them out in a single layer on a baking sheet lined with parchment paper.
- Bake Initially: Place the baking sheet in the preheated oven and bake the chickpeas for 25 minutes, allowing them to start crisping up.
- Prepare Spice Mix: While the chickpeas are baking, combine paprika, sea salt, cumin, cinnamon, cardamom, garlic powder, coriander, and allspice in a small bowl and mix well to create the spice blend.
- Apply Spices: Remove the chickpeas from the oven after 25 minutes and toss them evenly with the prepared spice mixture to coat thoroughly.
- Final Bake: Return the spiced chickpeas to the oven and bake for an additional 5 minutes or until they reach a crispy texture to your liking.
Notes
- Be sure to dry the chickpeas completely before roasting for maximum crispiness.
- You can adjust the spice levels to your preference by adding more or less of each spice.
- Store roasted chickpeas in an airtight container at room temperature for up to 3 days to maintain crispiness.
- Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
