Spice Roasted Chickpeas

by Trudy ~ Veggie num num on July 14, 2010

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Spice Roasted Chickpeas

Roasted chickpeas are one of those very simple things you can make at home with very little effort and are ideal as a healthy snack, as nibbles when entertaining or tossed through salad.

What spices and flavours you use is only limited by your imagination. This roasted chickpea recipe is for a spicy and slightly sweet crunchy little chickpea that is perfect for munching.

Experiment with your own spice combinations to create your favourite roasted chickpea snack. Serve with nuts and dried fruit, scattered through a crisp salad or simply on their own as a great snack or addition to your lunch box.

Crunch num num crunch num…

Preparation time: 55mins
Makes 3 cups

  • 3 cups chickpeas (tined or soaked)
  • 2 tbs olive oil
  • 1½ tsp garam masala
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp ground cinnamon
  • ½- 1 tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp raw sugar
  • 1-1½ tsp rock salt, coarsely ground (to taste)

Pre-heat the oven to 180°C/356°F and place a baking tray in to warm.

Coarsely grind all the spices and the sugar together with a mortar and pestle.

Rinse and then pat dry the chickpeas well with paper towel.

In a large bowl toss the chickpeas with the oil and spice mixture; ensuring the spices are well distributed and chickpeas evenly coated.

Add the chickpeas to the warmed oven tray, make sure they are spread evenly in one layer and place in the oven for 40-50 minutes.

Check the chickpeas every 10 minutes or so and toss them in the tray to ensure they cook evenly.

After 35-40 minutes keep an eye on them to ensure they do not overcook remembering they will get crunchier as they cool. I like to cook them until they are a lovely dark brown but this is personal preference so make sure to cook them to your liking :)

Remove from the oven and toss through salt to taste.

Serve on a platter with nuts and dried fruit with a little fresh coriander or parsley. Alternatively toss through salad or store for 4-5 days in a jar or air tight container and keep as a light snack or addition to your lunch box.

Spice Roasted Chickpeas

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{ 7 comments… read them below or add one }

Adriana from Baking Powders July 15, 2010 at 1:23 am

yum and super yum! i love this! i really like munching on roasted chickpeas. in spain you find them everywhere, here in the US i haven’t seen them! I will make this at home

Nuts about food July 15, 2010 at 1:28 am

Oh my gosh, I have to try this! It sounds delicious! I am hooked before even tasting it!! Thanks for the idea

Donna July 15, 2010 at 3:32 pm

These look so much yummier than popcorn. What a fabulous idea!

MattR July 19, 2010 at 9:06 am

Mine came out of the oven a little while ago. Not as crisp as I had hoped for, but the flavor and ease more than make up for it. You have me hooked on vegetarian cooking Trudy!

Trudy (veggie num num) July 19, 2010 at 9:34 am

Thanks all for dropping in.. roasted chickpeas are so simple and delicious and yep a great alternative to other snack food :)

@Adriana ~ Spain!! Oh I would love to go, the food must be amazing..

@MattR ~ Cheers for the feedback :) Because all ovens seem to cook a little differently it may take a few batches to perfect and get the chickpeas just how you like them.. you could try increasing the oven temperature a little, make sure the baking tray is nice and hot before you add the chickpeas.. they do get crunchier over time. And woot!! So glad to hear you’re hooked on veggie cooking :)

VegChick February 4, 2011 at 12:57 am

I can never get roasted chickpeas to work! They explode (so I turn down the heat) they don’t get crunchy (I make sure they are really dry before I start doing anything with them and only put salt on them after cooking)…. My Dad grows chickpeas, and I have access to as many as I want but I can’t get them to taste any good at all! I soak them overnight and then let them dry before I use them. Help me!

Trudy ~ Veggie num num February 7, 2011 at 3:25 pm

Hi there VegChick, hmmmm I have never had this problem but checking around on a few forums everyone seems to think it probably has something to do with moisture as any trapped in the chickpeas will turn to steam and thus cause them to explode as it tries to escape. As you mention you already make sure they are really dry before roasting I am a little lost as to what else I can suggest other than making sure the chickpeas are well spaced on your roasting tray and that you turn or toss them frequently to make sure they all cook evenly. Do you coat them with oil? This may help to crisp them up sooner so they don’t have to be in the oven as long. I wish I could be of more help and best of luck :)

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