Spicy Baked Chickpeas

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Level:
Easy

NUTRITION INFO
Ingredients
  • 2 (15-ounce) cans chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon ground cumin
  • Pinch cayenne pepper, or to taste
  • Kosher salt
Directions

Preheat the oven to 400 degrees F.

Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.


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3.6 155
Thank you for sharing this recipe. It is delicious! item not reviewed by moderator and published
SO GOOD! I took the skins off of the chickpeas and let them dry on a paper towel for about 30 minutes. I only used one can of chickpeas but kept the same amount of seasonings that the recipe says to use for two cans as other commenters said that it was bland. They came out crispy, crunchy, and flavorful! Next time I make them I may cut back a bit on the cayenne because have some serious kick! I'm excited to try some other seasonings on these, maybe some ranch powder? Thanks for the great recipe! item not reviewed by moderator and published
Can I use regular dry chickpeas instead of wet canned ones? How do you think it will affect the method? item not reviewed by moderator and published
Well I like to play with things a bit once I have made it the instructed way. These are an awesome and easy tasty treat, I am a big fan of Tajin so I used this spice in place of the Cheyenne. item not reviewed by moderator and published
Love this! Claire was right! It is not going to make it to the tapas table! item not reviewed by moderator and published
Tasty, but not sure how to store these. The flavor's good but they lose their crunch in an air-tight container. I only made half the recipe, so I guess I should've eaten them up quicker! item not reviewed by moderator and published
They recipe is very good, but I'm not sure why she doesn't mention anything about the skins on the chick peas. You have to take these off otherwise they have a really strange texture. It takes forever, the best way I've found is to rub them under water to get them off. It's time consuming but necessary. item not reviewed by moderator and published
As my chickpeas were drying i spiced them on the towel with salt and spices to extract the water and they turned out crispy and spicy but next time I will use salt free canned garbonzos item not reviewed by moderator and published
I had high hopes for this recipe and though my chick peas came out crunchy, I thought the flavor was pretty bland. If I make this again, I will have to improvise and add more flavoring. Otherwise, it was a good concept and easy to make. item not reviewed by moderator and published
I have been making this recipe since I saw it on tv, we all love it! item not reviewed by moderator and published

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