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Spicy Roasted Chickpeas

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Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.

  • Servings: 8

Source: Everyday Food, December 2010

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cumin seed
  • Coarse salt

Directions

  1. Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

Reviews Add a comment

  • MS11848511
    14 DEC, 2013
    I had never had roasted chickpeas before but saw the recipe on Pinterest as part of my following Martha Stewart. I made a small batch today, half roasted using this recipe and the other half I made into a marinated salad. My kids flipped when the saw them as they like to make them before hiking and taking them along for the protein. They really liked this version. I can see where you could change this up spice wise and have some fun trying new ways to enjoy these healthy treats.
    Reply
  • MS10684808
    16 AUG, 2013
    I hate cumin, any other suggestions to replace it?
    Reply
  • Retta Martin
    30 APR, 2013
    Oh, and mine are at 350 not 450.
    Reply
  • Retta Martin
    30 APR, 2013
    Tweick, I usually cook mine for at least 30 minutes, up to 35 or 40. I use fresh soaked overnight. They are ready to be perfect and crispy when they are lightly tanned.
    Reply
  • tweick
    4 APR, 2013
    They taste wonderful but mine are soggy and not crispy at all :( anyone have any ideas why?
    Reply
  • Rach_Cole
    17 FEB, 2013
    I also made this with ground cumin. It's so quick, easy, and delicious--it's going to be a party staple in my house!
    Reply
  • Kizzy428
    30 NOV, 2012
    * and I used ground cumin not seeds*
    Reply
  • Kizzy428
    30 NOV, 2012
    OMG! this is such a quick, easy & delicious dish. I made it as a side dish tonight & there wasn't a pea left on anyone's plate. My wife is not a fan of chic peas but she readily ate her portion & snuck a pea of my plate too!
    Reply
  • Peacock108
    26 MAY, 2012
    Yummy tasting, but I think the recipe should have said GROUND cumin, as using cumin seeds whole was kind of gross texturally.
    Reply