Spicy Roasted Chickpeas Cumin (Print)

Crunchy chickpeas tossed in cumin and spices, perfect for healthy snacking or salad enhancements.

# What You Need:

01 - 1 can (15 oz) cooked chickpeas, drained and rinsed

02 - 2 tablespoons olive oil

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

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.

02 - Pat chickpeas dry with paper towels, removing any loose skins for increased crispiness.

03 - Toss chickpeas in a large bowl with olive oil until evenly coated.

04 - Sprinkle cumin, smoked paprika, cayenne, garlic powder, salt, and black pepper over chickpeas; toss to coat thoroughly.

05 - Spread chickpeas in a single layer on the prepared baking sheet.

06 - Roast for 30 to 35 minutes, stirring or shaking the pan halfway through until golden and crisp.

07 - Allow chickpeas to cool slightly before serving; store leftovers in an airtight container at room temperature.

01 -

It turns a humble pantry staple into something you actually crave, crispy and warm with just enough heat to keep you reaching for more.
The whole thing comes together with almost no effort, and you can walk away while the oven does the work.
Once you taste how good homemade roasted chickpeas are, those expensive store-bought snacks will never seem worth it again.

02 -

If you skip the drying step, the chickpeas will turn out chewy instead of crunchy, and you'll wonder what went wrong.
Opening the oven door too often lets out heat and steam, so resist the urge to check on them constantly and just shake the pan once midway.

03 -

Taste one chickpea right out of the oven before you season the whole batch, sometimes they need a pinch more salt or a bit more cayenne.
If you want them extra crispy, turn off the oven and leave them inside with the door cracked for another ten minutes, they'll dry out even more without burning.