Spicy Roasted Chickpeas
Growing up in Lebanon, author and cook Salma Hage would enjoy piping-hot freshly roasted chickpeas—a crunchy and
spicy treat—in paper cones whenever her family would go into town. Now she’s based in the U.K., where it’s not easy to find fresh chickpeas, so she makes a version with readily available canned chickpeas and spices. Eat these as you would roasted nuts or sprinkle them over salad for a pop of flavour.
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.