Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
4
Yield:
1 1/2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.

  • Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

Nutrition Facts

215 calories; protein 6.2g 12% DV; carbohydrates 29.7g 10% DV; fat 8.5g 13% DV; cholesterolmg; sodium 652.8mg 26% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2009
I am the one who submitted this recipe. I'd like to point out that although the nutrition information makes it sound like this recipe is high in fat, most of the oil stays in the pan when you're done. It's just there to make the seasonings adhere to the chickpeas, and to keep the chickpeas from sticking to the pan. Probably some cooking spray would do the same trick if you're concerned. Read More
(118)

Most helpful critical review

Rating: 3 stars
03/12/2009
The spice flavor was very good but I didn't like the texture. They weren't like a crunchy snack.. more of just a dry mealy (?) kind of thing. I ended up trying to pan fry them after the roasting to get more of a crispy/crunchy feel. After frying I tossed them with more spice brown sugar and salt to add back flavor. It helped a bit and we still ate them but I probably won't make it again. Read More
(7)
75 Ratings
  • 5 star values: 32
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
02/26/2009
I am the one who submitted this recipe. I'd like to point out that although the nutrition information makes it sound like this recipe is high in fat, most of the oil stays in the pan when you're done. It's just there to make the seasonings adhere to the chickpeas, and to keep the chickpeas from sticking to the pan. Probably some cooking spray would do the same trick if you're concerned. Read More
(118)
Rating: 5 stars
02/28/2011
Excellent! A few tips: first.. the quality of your chickpeas will cause these to be mealy or not. Field Day organics sells amazing chickpeas in a can and they are creamy not mealy so they roast the best (make best hummus too). Next choice is Westfield organics. While I use Trader Joe's organic chickpeas in other recipes this recipe will taste mealy if you use Joe's for this. Next the lemon.. if you use a meyer lemon for juice its great. I also added zest from the meyer and that's even better has a lemon flavor but not too tart. As for the oven if you make these in a conventional / older oven they will likely not crisp well at 25-30 minutes if at all with more roasting. However in a convection oven the coating was perfectly adhered to all the chickpeas the Fieldday and Westfield organic peas all came out non-mealy and they crisped up in 25 minutes. Suggest making this in a good quality toaster oven with convection roasting if you can and otherwise have a regular oven. Saves energy too. Read More
(58)
Rating: 5 stars
03/09/2009
I thought this sounded interesting and decided to try it out on my kids. They loved it!! Quick simple recipe to make that will make a healthy snack! Brought it to dinner club and they all asked for the recipe. Thank you. Read More
(26)
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Rating: 5 stars
01/22/2010
these were so so good. I didn't even have any lemon juice or coriander and they were still so so good. I think they needed a lot of extra time to get them crunchy but crunchy they were! be sure to leave them in long enough. will make these again the kids loved them! Read More
(10)
Rating: 4 stars
03/30/2009
This recipe turned out very interesting. I really like it as a snack. It reminds me of boiled peanuts that have been shelled and seasoned. I just made a batch of them to see what I thought. I think I might start taking this with me to school to snack on while I am in class. Read More
(10)
Rating: 4 stars
04/27/2009
These are yummy if you like the somewhat sweet Indian flavor - which I DO! However describing the texture as "crispy" is a bit misleading. They are a TAD crispy on the outside and normal bean texture on the inside. Try 'em you'll like 'em. Read More
(9)
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Rating: 5 stars
01/20/2010
The house smelled so good while these were in the oven. They are delicious. I will put the oven on convection next time so they will be good and crispy. Thanks for this recipe I will be making it often. Read More
(9)
Rating: 5 stars
11/28/2009
luved it! The key to getting them a little crunchy is to place them in a single layer when baking. And check up on them as they are in the oven- you may need to keep them longer! We finished them as soon as they were done!:D Read More
(9)
Rating: 3 stars
03/12/2009
The spice flavor was very good but I didn't like the texture. They weren't like a crunchy snack.. more of just a dry mealy (?) kind of thing. I ended up trying to pan fry them after the roasting to get more of a crispy/crunchy feel. After frying I tossed them with more spice brown sugar and salt to add back flavor. It helped a bit and we still ate them but I probably won't make it again. Read More
(7)