Spicy Roasted Chickpeas

November 19, 2012

Only recently did I become aware of roasted and/or fried chickpeas. Well, recently meaning a few months ago. Before this revelation, I had used chickpeas strictly as a hummus base and not much else. But when a favorite restaurant added them to their appetizers—well, I was absolutely and fantastically sold.

If you, too, are new to the roasted chickpea world, my only advice is to simply try them. I almost guarantee you will not be disappointed. After a good roasting, the chickpeas develop a crispy outside layer. They taste very similar to a roasted nut but with a soft inside.

As for the spices, you can mix and match to your heart’s desire. I went with a slightly spicy (but probably not at all spicy to most) combination of seasonings. You know the old stand by—smoked paprika, cumin and chipotle chili powder. Add a little olive oil and you’re ready for a good old-fashioned roasting.

Spicy Roasted Chickpeas

1 can chickpeas, drained and rinsed

1 tablespoon extra virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chili powder

1/2 teaspoon garlic powder

1/4 teaspoon cumin

Begin by rolling your chickpeas between two clean dishtowels or paper towels. Your goal is to get as much of the moisture off the chickpeas as possible. Combine all of the above ingredients and carefully stir, ensuring that each chickpea is evenly coated with spices.

Arrange the chickpeas on a baking pan lined with foil in a single layer. Bake at 400°F for 30-40 minutes, shaking the pan every 10 minutes. The end result will be perfectly crispy and golden brown chickpeas.

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