Spicy Roasted Chickpeas
A crunchy snack inspired by Lebanese street food, these spicy roasted chickpeas are tossed with cumin, smoked paprika, coriander, and cayenne, then roasted until golden and crispy.
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
Tip: Leftover roasted chickpeas can be stored in an airtight container for up to 3 days.