Spicy Roasted Chickpeas Cumin (Printable)
Crunchy chickpeas tossed in cumin and spices, perfect for snacking or adding to salads.
# What You'll Need:
→ Legumes
01 - 2 cups (1 can, 14 oz) cooked chickpeas, drained and rinsed
→ Oils
02 - 2 tablespoons olive oil
→ Spices
03 - 1 ½ teaspoons ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon cayenne pepper, adjust to taste
06 - ½ teaspoon garlic powder
07 - ½ teaspoon sea salt
08 - ¼ teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the chickpeas thoroughly dry with paper towels, removing any loose skins for enhanced crispiness.
03 - Place the chickpeas in a large mixing bowl and toss with olive oil until evenly coated.
04 - Sprinkle ground cumin, smoked paprika, cayenne pepper, garlic powder, sea salt, and black pepper over the chickpeas; toss again to ensure even coating.
05 - Spread the chickpeas in a single layer on the prepared baking sheet.
06 - Roast in the preheated oven for 30 to 35 minutes, shaking the baking sheet or stirring halfway through to promote even crisping, until golden and crunchy.
07 - Allow the chickpeas to cool slightly before serving. Store any leftovers in an airtight container at room temperature.
# Expert Hacks:
01 -
- They stay crunchy for days and satisfy that chip craving without the guilt.
- The smoky cumin flavor is so addictive you'll forget you're eating something healthy.
- You can toss them on literally anything or eat them straight from the pan.
02 -
- If you skip drying the chickpeas well, they'll end up soft and disappointing instead of crunchy.
- Don't overcrowd the pan or they'll steam each other and you'll lose that crispy texture you're going for.
03 -
- Taste one chickpea before you take them out of the oven, if it's not crunchy all the way through give them another five minutes.
- Store them in a jar with a tight lid and resist the urge to refrigerate, the cold will make them go soft.