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 Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Snack
- Cuisine: Vegan
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
Sherri says
April 5, 2014 at 18:28Wow! These look really good! Can’t wait to try them. Thanks for sharing the recipe and making it so easy to print out.
Iosune says
April 6, 2014 at 13:25Thanks Sherri 🙂
Eric says
April 17, 2014 at 00:56Chickpeas 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!
Iosune says
April 17, 2014 at 16:40Thanks Eric! If you like chickpeas, you’re gonna love this recipe! 🙂
Chez says
June 30, 2014 at 21:45Are 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!!
Iosune says
July 11, 2014 at 11:38I 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! 🙂
Julie Gravelle says
September 1, 2015 at 02:56What about using canned? Is that the same as soaked ones?
Iosune says
September 8, 2015 at 12:15Hi Julie! Yes, you can also use canned chickpeas 🙂
elizabeth says
December 18, 2015 at 01:47Thanks for this awesome recipe! I am just curious how you store these? How long will they last without refrigeration? Or do you refrigerate them?
★★★★
Iosune says
December 18, 2015 at 10:15Hi Elizabeth! I store them in a sealed container at room temperatura and they last for weeks 🙂
Steph says
January 26, 2016 at 00:25I love chickpeas. I think most recipes call for oil so the chickpeas become crispy. Lemon juice won’t do this for you.
Iosune says
February 1, 2016 at 13:14Hi Steph! You should try this recipe, the chickpeas are really crispy 😀
Christina says
March 12, 2016 at 00:32So if you soak the chickpeas you don’t have to cook them at all before you roast them?
Iosune says
March 21, 2016 at 09:33Hi Christina! Exactly, if you soak them, you don’t have to cook them before you roast them 😀
Ruth says
July 10, 2016 at 05:10Just tried with chickpeas soaked overnight but not cooked before roasting. After about 10 minutes in the oven they started exploding!
Iosune says
July 12, 2016 at 11:21Hi 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…
Gillian says
December 17, 2017 at 15:46Iosune left out a very important element to this – you MUST dry the beans first! Popping/exploding is caused by not drying them!
Iosune says
December 18, 2017 at 09:36Hi Gillian! Thanks a lot for your comment 🙂
Lisa says
March 1, 2017 at 04:32Did you remove the “skins”? I have seen other recipes where you have to peel them, which is really time consuming.
Iosune says
March 7, 2017 at 18:30Hi Lisa! No, I didn’t 😀
Paul Iacono says
July 1, 2017 at 14:02I 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?
Iosune says
July 3, 2017 at 18:09Hi Paul! I’m so sorry the recipe didn’t work for you. Try to bake them longer. Have a nice day!
Jerri says
February 17, 2018 at 20:11Tried twice, burnt the outsides about the 30 minute mark, even with shaking the cookie sheet every 10 minutes. Inside not quiet done. 🙁
Jerri says
February 17, 2018 at 20:11*quite
★★
Iosune says
February 18, 2018 at 12:59Hi 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!
Holly Hyder says
June 1, 2018 at 01:04Great flavor! Probably my favorite recipe for chickpeas. Thank you.
★★★★★
Iosune says
June 1, 2018 at 10:24Hi Holly! Thanks a lot 🙂 So glad you liked it so much!
Sharee says
August 24, 2018 at 18:37Hello, great recipe! I was curious if you could used canned chick peas and get the same results?
Iosune says
August 27, 2018 at 10:41Hi Sharee! Thanks a lot 🙂 I’ve seen other recipes that call for canned chickpeas, but I haven’t tried it myself, sorry!
Abhishanga says
October 17, 2018 at 19:14I 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 🙂
★★★★★
Iosune says
October 18, 2018 at 09:46Hi Abhishanga! You’re so welcome 🙂 So glad you enjoyed it!
Mommy and Son says
November 2, 2018 at 20:54My 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
Iosune says
November 5, 2018 at 08:54Hi 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!
Lucy says
December 20, 2018 at 14:03For spicy roasted chick peas can I use can peas
Iosune says
December 21, 2018 at 12:59Hi Lucy! I’ve never tried it, but I think it could work…
Scott says
January 10, 2019 at 18:56I 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!
Iosune says
January 11, 2019 at 08:33Hi 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…