Craving a snack that brings the heat and crunch? These Spicy Roasted Chickpeas from Salma Hage are your new go-to. Inspired by flavours from the Middle East, this easy recipe turns humble canned chickpeas into the ultimate crispy treat—perfect for munching on their own or adding a spicy kick to your favourite salads for an added boost of protein. Trust us, once you pop one, you won’t stop.
They’re a crunchy, flavourful snack made by tossing chickpeas with warm spices like cumin, paprika, and cayenne before roasting them in the oven until crisp.
How to roast chickpeas
To make crispy roasted chickpeas, start with canned chickpeas. Drain and pat chickpeas dry, toss with a touch of olive oil, then roast in a 400°F hot oven until chickpeas are golden and crunchy. Stir chickpeas halfway through cooking to make sure they crisp up evenly.What spices work best for roasted chickpeas?
For a bold, smoky flavour, cumin, paprika, coriander, cinnamon and cayenne pepper are the dream team. Adjust the cayenne if you’re not into too much heat!
Spicy Roasted Chickpeas
Equipment
- medium mixing bowl
- baking sheet
Ingredients
- 2 tsp ground cumin
- 1 tsp hot smoked paprika
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 1 tbsp light olive oil
Instructions
- Preheat oven to 400°F. Drain chickpeas, then pat dry with paper towel.
- In bowl, combine chickpeas, cumin, paprika, coriander, cinnamon, cayenne pepper and salt. Drizzle with oil, tossing to coat.
- Transfer chickpea mixture to baking sheet. Roast until golden and crispy, stirring halfway through cooking time, about 35 minutes.
Notes
Recipe Tips & FAQs
How long can you store roasted chickpeas?
Store roasted chickpeas in an airtight container at room temperature for up to 3 days. They’ll stay crispy and ready for snacking.
Are roasted chickpeas healthy?
Chickpeas are high in fibre, protein, and nutrients. Roasting them with spices and olive oil makes for a healthy plant-based and wholesome snack.
What can I serve with roasted chickpeas?
Enjoy roasted chickpeas as a snack, sprinkle over salads, grain bowls, soups or even roasted veggies for extra crunch and spice.
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Get the recipe
Recipes excerpted from The Levantine Vegetarian: Recipes from the Middle East © 2024 by Salma Hage. Adapted for ELLE Gourmet. Reproduced by permission of Phaidon. All rights reserved.
