Roasted Chickpeas Recipe

I recently stumbled upon this roasted chickpea recipe that’s quickly become my go-to snack, cause these crunchy little bites, tossed in olive oil, garlic powder, smoked paprika and cumin, totally hit the spot after a long day and are ridiculously easy to whip up.

I love roasted chickpeas for their crunch and health benefits. I use a can of chickpeas tossed in olive oil and a mix of spices like garlic, a sprinkle of salt, smoked paprika and cumin to boost flavor and nutrition.

I think they’re a simple, fiber-rich snack for any day.

Ingredients

• Chickpeas: its a great source of protein and fiber that keeps you full.
• Olive oil: provides healthy fats, enhances flavour, and is good for heart health.
• Salt: it bumps up taste though use sparingly cause too much is bad.
• Garlic powder: adds a savory punch that makes the dish way more appetizing.
• Smoked paprika: gives a smoky flavor and a slight spice kick to the dish.
• Ground cumin: provides an earthy warmth that deepens flavor and helps with digestion.

Ingredient Quantities

• 1 (15oz) can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin

How to Make this

1. Preheat your oven to 400°F.

2. Drain and rinse the chickpeas, and then pat them dry with a paper towel.

3. Put the chickpeas in a bowl and drizzle with 2 tbsp of olive oil.

4. Add in 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp ground cumin.

5. Stir the chickpeas until all of them are evenly coated with the oil and spices.

6. Spread the chickpeas out in a single layer on a baking sheet.

7. Roast the chickpeas in the preheated oven for about 25 to 30 minutes.

8. Stir or shake the pan every 10 minutes to help them cook evenly.

9. Check the chickpeas; they should be crispy and lightly browned when done.

10. Let them cool for a few minutes before serving and enjoy your snack!

Equipment Needed

1. Preheated oven set to 400°F (make sure your oven is working properly)
2. Colander to drain your canned chickpeas
3. A bowl for mixing the chickpeas with olive oil and all the spices
4. Measuring spoons for portions like ½ tsp salt, ½ tsp garlic powder, ½ tsp smoked paprika, and ¼ tsp ground cumin
5. A spoon or spatula to stir and coat the chickpeas evenly in the bowl
6. A baking sheet to arrange the chickpeas in a single layer for roasting
7. Paper towels for patting the chickpeas dry after rinsing

FAQ

• Q: Can I use dried chickpeas instead of canned?
  
  A: Yeah, but you’ll need to soak them overnight and boil them until they’re tender before you roast em.
• Q: What temperature should I roast the chickpeas?
  
  A: You should roast em in a preheated oven at about 400°F, which works great.
• Q: How long do I need to roast them?
  
  A: Roast ’em for around 30 to 40 minutes. But keep an eye on em and give them a shake once or twice so they bake evenly.
• Q: Can I tweak the seasonings?
  
  A: Definitely, feel free to add other spices like chili powder or even a pinch of cayenne if you like it spicy.
• Q: How do I know when they’re done?
  
  A: They should look crispy and slightly darker on the outsides. If they’re still kinda soft after the time, give ’em a few more minutes.

Roasted Chickpeas Recipe Substitutions and Variations

• Chickpeas: you can swap with cannellini beans or even black beans for a slightly different texture
• Olive oil: if you don’t have it, avocado oil or coconut oil works just as good
• Salt: kosher salt or sea salt are cool alternatives, just watch out for the measurement differences
• Garlic powder: try using fresh minced garlic instead, just use a small clove cuz it’s more potent than powder
• Smoked paprika: if you don’t have that, you can use plain paprika with a tiny splash of liquid smoke for that same vibe

Pro Tips

1. One neat pro tip is to make sure you pat your chickpeas super dry—if there’s any extra moisture, they might steam instead of getting that crisp, crunchy texture you want.

2. Try spreading out the chickpeas really evenly on your baking sheet. If they’re too crowded, they tend to cook unevenly, so sometimes using two pans or a bit of extra space can really help them crisp up all over.

3. Every ten minutes or so, give the pan a good shake or stir the chickpeas to keep things moving around. That way, they’re less likely to burn and more likely to get a uniform, golden color.

4. Don’t be scared to tweak the spices a little. A tiny pinch more smoked paprika or even a little chili powder can kick up the flavor and make your snack a bit more interesting.