Spiced Roasted Chickpeas
10min
25min
1
208
Chef's Note
For maximum crispiness, ensure your chickpeas are completely dry before roasting. The chickpeas will continue to crisp as they cool, so don't worry if they're not completely crunchy straight from the oven. Store any leftovers in an unsealed container at room temperature to maintain their crunch for up to 2 days.
Tags
Ingredients
1 cup canned chickpeas
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/8 teaspoon harissa powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon fresh lemon juice
1 teaspoon fresh parsley
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Drain and rinse 1 cup of canned chickpeas thoroughly in a colander under cold running water.
- 3
Pat the chickpeas completely dry using paper towels or a clean kitchen towel. Remove any loose skins for a crispier result.
- 4
In a medium bowl, toss the dried chickpeas with 1 teaspoon of olive oil until evenly coated.
- 5
In a small bowl, mix together 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon ground coriander, 1/8 teaspoon harissa powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt.
- 6
Sprinkle the spice mixture over the oiled chickpeas and toss until evenly coated.
- 7
Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they're not overcrowded.
- 8
Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through cooking time, until the chickpeas are golden and crispy.
- 9
Remove from the oven and immediately sprinkle with 1/2 teaspoon of fresh lemon juice.
- 10
Allow to cool for 5 minutes before garnishing with 1 teaspoon of finely chopped fresh parsley and serving.
Nutrition Information (per serving)
208
21g
16g
7g
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