There's a Mexican joint Michele and I go to once in a while that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. It's a very nice touch, and a periodic reminder of what a great, highly-addictive snack this is. As in, only make single batches at a time, because you will eat everything you make. Season with any combination of spices that you like.

Chef John
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Ingredients

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

Directions

Instructions Checklist
  • Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.

  • Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

243 calories; 9.9 g total fat; 0 mg cholesterol; 51 mg sodium. 30.6 g carbohydrates; 9.7 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2015
What a great tasting and healthy snack!! Thanks Chef John!! I used one can of garbanzo beans instead of soaking dried beans. I drained and rinsed the beans thoroughly. I then laid them on paper towel to absorb some leftover water. I placed the beans in a small bowl because I find that easier when combining ingredients. I used one tablespoon of olive oil and one teaspoon of a new spice I just purchased in my grocery store, called Sriracha Seasoning. It is a DRIED spice I found on the grocery shelf right next to all the other dried spices. If you're a fan of sriracha chili sauce then you will just love this new dried seasoning. I also sprinkled a little sea salt and pepper on the beans. I gave it a good mixing and then poured the mixture on a baking dish treated with non-stick cooking spray. I baked at 400 degrees for 20 minutes, then stirred as directed. Since they looked almost done, I placed them back in the oven for 10 minutes more. They came out perfect with a total of 30 minutes cooking time. Spicy and delicious! Read More
(62)

Most helpful critical review

Rating: 1 stars
04/02/2018
I may have soaked the chickpeas in water for too long because after cooking them they had a weird flavor I thought they tasted somewhat rotten. I used dried chickpeas from a bag. not sure what happened but they didn't taste good. Any thoughts? Thank you. Read More
(1)
38 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 7
Rating: 5 stars
04/28/2015
What a great tasting and healthy snack!! Thanks Chef John!! I used one can of garbanzo beans instead of soaking dried beans. I drained and rinsed the beans thoroughly. I then laid them on paper towel to absorb some leftover water. I placed the beans in a small bowl because I find that easier when combining ingredients. I used one tablespoon of olive oil and one teaspoon of a new spice I just purchased in my grocery store, called Sriracha Seasoning. It is a DRIED spice I found on the grocery shelf right next to all the other dried spices. If you're a fan of sriracha chili sauce then you will just love this new dried seasoning. I also sprinkled a little sea salt and pepper on the beans. I gave it a good mixing and then poured the mixture on a baking dish treated with non-stick cooking spray. I baked at 400 degrees for 20 minutes, then stirred as directed. Since they looked almost done, I placed them back in the oven for 10 minutes more. They came out perfect with a total of 30 minutes cooking time. Spicy and delicious! Read More
(62)
Rating: 5 stars
04/28/2015
What a great tasting and healthy snack!! Thanks Chef John!! I used one can of garbanzo beans instead of soaking dried beans. I drained and rinsed the beans thoroughly. I then laid them on paper towel to absorb some leftover water. I placed the beans in a small bowl because I find that easier when combining ingredients. I used one tablespoon of olive oil and one teaspoon of a new spice I just purchased in my grocery store, called Sriracha Seasoning. It is a DRIED spice I found on the grocery shelf right next to all the other dried spices. If you're a fan of sriracha chili sauce then you will just love this new dried seasoning. I also sprinkled a little sea salt and pepper on the beans. I gave it a good mixing and then poured the mixture on a baking dish treated with non-stick cooking spray. I baked at 400 degrees for 20 minutes, then stirred as directed. Since they looked almost done, I placed them back in the oven for 10 minutes more. They came out perfect with a total of 30 minutes cooking time. Spicy and delicious! Read More
(62)
Rating: 5 stars
03/31/2015
Yum! We added a bit more of the spices a sprinkle instead of a pinch and had to use cajun seasoning since I was out of cayenne pepper. We also added a bit of salt after trying them. Very good. Read More
(24)
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Rating: 5 stars
07/29/2015
I love using chickpeas (garbonzo beans) instead of nuts as a snack. This recipe is extremely flexible. You can use any spices that you love with them. You can even roast in a skillet them with a little brown sugar and cinnamon to get something similar to the candied pecans they sell in tourist destinations. If you like the chickpeas a little saltier, try soaking them in heavily salted water. Then use just a little salt when seasoning them. This helps to get the seasoning all the way through the bean instead of just the coating. Read More
(13)
Rating: 5 stars
05/05/2015
Soaking the beans allows the hour of roasting to cook them and make them chewable when they come out of the oven. If you just put spices on dried beans they won't cook and you'll crack your teeth on them. Read More
(10)
Rating: 4 stars
05/24/2015
First of all it's bland. Needs a lot of salt and a good kick of spices not just the pinch recommended. Really hit it with salt and oil. Also don't overcook them. My oven is a bit uneven and when taking them out of the oven half the chickpeas were the color of the photo and half were darker. When hot and fresh out of the oven the lighter ones were soft and squashy the darker ones nice and crunchy. But when cool the lighter ones are nice and crunchy and the darker ones are burnt. So lesson learnt. I'll probably make them again because the recipe is cheap easy and unusual. And they will probably turn out better the next time! Read More
(7)
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Rating: 4 stars
12/25/2017
I soaked a full pound of chickpeas for 24 hours and then got them reasonably dry. Following the advice of other reviewers I placed the chickpeas in a gallon ziplock bag and added 1/4 cup of olive oil. I spread the chickpeas in a single layer on parchment paper lined cookie sheets with sides. Then I liberally applied Sriracha seasoning (Weber s Sriracha Rub) in place of the spices. I didn t try to stir the chickpeas nor coat them evenly. As the recipe directed I pulled the pan from the oven at 20 minute intervals. I used a pancake turner to flip the chickpeas and sampled a few chickpeas for texture and to see what adjustments I need to make. I broadcast sea salt over them and returned them to the oven. I m pleased with how this recipe turned out. They are crispy on the outside soft inside and flavorful. I m making it for a hostess gift. Read More
(6)
Rating: 4 stars
09/03/2015
Very tasty! Doubled the recipe and did not make any other changes. Served as an appetizer at family gathering. The seasoning was good the chickpeas were firm but not hard. Plan to make again this weekend. Read More
(2)
Rating: 1 stars
10/12/2017
will never make this again. disgusting. Read More
(1)
Rating: 1 stars
04/02/2018
I may have soaked the chickpeas in water for too long because after cooking them they had a weird flavor I thought they tasted somewhat rotten. I used dried chickpeas from a bag. not sure what happened but they didn't taste good. Any thoughts? Thank you. Read More
(1)