I don’t know about you but I’m big on snacking, I love having little bites of different kinds of food; a bit of this, a bit of that, variety is the spice of life, right? I especially love anything you can eat by the handful. Gluttonous? Maybe. But when the snack is a bunch of chickpeas I really don’t feel so bad.
These chickpeas are addictively crunchy and have a spicy kick, but use can this roasting technique with any combination of seasonings you like, the sky is the limit with this tasty snack!
Follow along or skip to the end for just the recipe!
Preheat your oven to 400ºF, I put mine on convect to get things evenly toasty!
1. Crack open your cans of chickpeas, dump them into a colander and give them a really good rinse. You don’t want any of that questionable chickpea juice on it, so swish everything together under running water until they’re no longer slimy.
2. Place some paper towels on your baking tray and dump the chickpeas on top, covering with more paper towels to blot off any liquid. Then carefully slide the paper towels off, leaving the chickpeas on the tray.
3. Once your oven is preheated, pop the chickpeas in. That’s right, nothing on them, we’re going to start by dry roasting them for 30-35 minutes to get them nice and crunchy. After 15 minutes give the tray a good shake to get them evenly toasted.
4. In the meantime, mix your spices together in a small bowl.
5. Once the chickpeas come out, drizzle them with the olive oil and shake the tray vigorously to coat everything (while wearing an oven mitt, obviously). Then sprinkle your spice mixture on top and shake vigorously again.
6. Pop them back in the oven for an additional 10-15 minutes, this will finish off the roasting process and “wake up” the spices without burning them.
7. Give them a taste to see if they require any more toasting, they should be nice and crunchy.
These are best the first day, but if you happen to have any leftovers they stay crunchy and delicious in an airtight container for several days.
Roasted Spiced Chickpeas
- 2 cans chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- ¾-1 teaspoon kosher salt
- ½ teaspoon chilli powder
- ½teaspoon garlic powder
- ½teaspoon onion powder
- ½teaspoon dried oregano
- ¼teaspoon cumin
- ¼teaspoon paprika
- Fresh cracked pepper
- Pat the rinsed chickpeas dry between paper towels
- Spread the chickpeas evenly on a baking tray and dry roast in a 400F oven for 30-35 minutes until they are almost entirely dry and crunchy, make sure to shake the pan halfway through
- In the meantime, mix the spices together in a small bowl and set aside
- Remove from oven, drizzle olive oil over the chickpeas and shake to coat evenly, then top with the seasoning mix and shake again
- Roast for an addition 10-15 minutes until chickpeas are completely dry and crunchy
- Serve warm or cool, store in an airtight container
The Striped Apron 