We have just found out about Spicy Roasted Chickpeas. The recipe is light, incredibly easy to prepare and you can use your favorite spices. In addition, these chickpeas are a really tasty snack!
You can boil the chickpeas an then put it in the oven, but we tried just baking and we love the result. We’ve used our favorites spices, but you can change it and try different mixtures.
We eat chickpeas almost every week, it’s a great source of healthy protein and a very nutritious food.
A lot of roasted chickpeas recipes include oil, so you can spread the spices easily, but we’ve used lemon juice because it’s healthier and has less calories.
Last week we went to the movies and I got sick because of the popcorn and Coca Cola Zero. I think it was because I rarely eat that kind of food, so I thought it would be a great idea to find an alternative snack lighter and healthier.
If you are on a diet, you should try these spicy roasted chickpeas when you want a snack or when you want something healthy to eat while you’re watching a movie at home, because it’s easy to make and you can eat with no regrets. Some diets forbid chickpeas and other legumes, and I don’t know why, there are a lot of healthy recipes using them.
Spicy Roasted Chickpeas
- Prep: 5 mins
- Cook: 40 mins
- Total: 45 mins
- 4 1x
- Snack
- Vegan
Servings 4 1x
Spicy Roasted Chickpeas. This recipe is light, incredibly easy to prepare and you can use your favorite spices. It’s also vegan and gluten-free.
Ingredients
- 1 cup dry chickpeas (200 grams)
- Juice of half a lemon
- 1 tsp paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon curry
Instructions
- Soak the dry chickpeas overnight.
- Next day preheat the oven to 390 degrees F.
- Dry the chickpeas, put them in a bowl and add lemon juice, spices and mix using your hands.
- Place the spicy chickpeas in an oven sheet with baking paper and put it in the middle rack of the oven.
- Let the chickpeas roast from 40 to 45 minutes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 192
- Sugar: 5.6 g
- Sodium: 14.1 mg
- Fat: 3.3 g
- Saturated Fat: 0.3 g
- Carbohydrates: 32.4 g
- Fiber: 9.4 g
- Protein: 10.1 g
Hi, Iosune, thank you for this recipe! I have yet to try making roasted chickpeas, but I hope it works out, because I need some healthy snacks to have, on-hand. I have an insight as to why certain diets forbid beans, like chickpeas. It’s because of plant substances called “lectins”, which are “antinutrients” and are thought to affect a person’s health. Lectins are in most grains, beans, nuts, and seeds and they’re meant to protect the food from germinating, prematurely, but they can also be very hard to digest and prevent us from absorbing the nutrients of the food, properly. Soaking beans in water, then draining and cooking them, is thought to help remove most of the lectins. However, some people with specific digestive problems are advised to stay away from all foods that contain lectins. I hope that helps!
Hi Claire! Thanks for your kind advice 🙂
Mine started to explode like popcorn in my oven ot was everywhere
Hi Erika! Try to reduce the oven temperature next time 🙂
I used tinned chickpeas. The oil-free coating was perfect!
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Hi Coulinjo! So glad you liked it 🙂
if I’m not worried about gas, can I roast the garbanzo beans without soaking?
Hi Victoria! No, you really need to soak them first.
I wish I stumbled on this recipe years ago. I’ve been making these with canned chick peas for years. Tried every trick out there to try and make them crispy to no avail.
Soaked, dried chick peas were the key! Thank you.
…so many hours wasted removing the skins of can after can of chickpeas. Never again!
Hi Scott! I’m so happy to hear that 🙂 Yes, I’ve also tried to make this recipe with canned chickpeas and it didn’t work for me either…
For spicy roasted chick peas can I use can peas
Hi Lucy! I’ve never tried it, but I think it could work…
My young son and I just made these with dried chickpeas, and we did NOT soak them first. we roasted them in the oven for about 45 minutes. Do you think there is any reason to be concerned about eating them? by the way, they are delicious
Hi there! I would soak them on a daily basis, but I think it’s okay you eat them this time 🙂 So glad you like it!
I tried this recipe out.Its really good.Crispy and crunchy a perfect snack it almost tastes like a healthy version of namkeen(indian snack).Thanks 🙂
★★★★★
Hi Abhishanga! You’re so welcome 🙂 So glad you enjoyed it!
Hello, great recipe! I was curious if you could used canned chick peas and get the same results?
Hi Sharee! Thanks a lot 🙂 I’ve seen other recipes that call for canned chickpeas, but I haven’t tried it myself, sorry!
Great flavor! Probably my favorite recipe for chickpeas. Thank you.
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Hi Holly! Thanks a lot 🙂 So glad you liked it so much!
Tried twice, burnt the outsides about the 30 minute mark, even with shaking the cookie sheet every 10 minutes. Inside not quiet done. 🙁
*quite
★★
Hi Jerri! I’m so sorry the recipe didn’t work for you. Try to bake them at a lower temperature and longer if needed. Hope it works!
I did exactly what your recipe called for – soaked overnight – baked in oven the next day for 45 min. taste them and they were soft. they’re supposed to be crunchy. do you know why? did I do something wrong?
Hi Paul! I’m so sorry the recipe didn’t work for you. Try to bake them longer. Have a nice day!
Did you remove the “skins”? I have seen other recipes where you have to peel them, which is really time consuming.
Hi Lisa! No, I didn’t 😀
So if you soak the chickpeas you don’t have to cook them at all before you roast them?
Hi Christina! Exactly, if you soak them, you don’t have to cook them before you roast them 😀
Just tried with chickpeas soaked overnight but not cooked before roasting. After about 10 minutes in the oven they started exploding!
Hi Ruth! I’m so sorry the recipe didn’t work for you 🙁 Maybe you should bake at a lower temperature, but I’m not sure…
Iosune left out a very important element to this – you MUST dry the beans first! Popping/exploding is caused by not drying them!
Hi Gillian! Thanks a lot for your comment 🙂
I love chickpeas. I think most recipes call for oil so the chickpeas become crispy. Lemon juice won’t do this for you.
Hi Steph! You should try this recipe, the chickpeas are really crispy 😀
Thanks for this awesome recipe! I am just curious how you store these? How long will they last without refrigeration? Or do you refrigerate them?
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Hi Elizabeth! I store them in a sealed container at room temperatura and they last for weeks 🙂
What about using canned? Is that the same as soaked ones?
Hi Julie! Yes, you can also use canned chickpeas 🙂
Are you starting with cooked or dry chickpeas? I’m a bit confused by the soaking step. I’m excited to try these, they look awesome!!
I used dry chickpeas, but you can also use cooked chickpeas (and you don’t need to soak them). I hope you try this awesome recipe! 🙂
Chickpeas are one of my favorite things to eat. Your spicy roasted chickpeas look and sound amazing and your pictures came out great. Thanks for sharing!
Thanks Eric! If you like chickpeas, you’re gonna love this recipe! 🙂
Wow! These look really good! Can’t wait to try them. Thanks for sharing the recipe and making it so easy to print out.
Thanks Sherri 🙂