Spiced Roasted Chickpeas

Submitted by auntchelle

"It's the spice blend here that's different to other recipes. A great low-carb snack. (Australian measurements used)"

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Yields: 4 cups
• Serves: 8

ingredients

• 2 teaspoons olive oil
• 1⁄2 teaspoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• black pepper, freshly ground
• 4 cups chickpeas, drained (either canned or cooked)

directions

1. Preheat oven to 180 deg C (350 deg F).
2. Heat oil in a small frying pan. Add spices and pepper to taste, and cook, stirring for 2 minutes.
3. Put chickpeas into a bowl and then pour the spice mix over them. Toss to combine. Spread chickpeas over the base of a shallow ovenproof dish (or lined tray) and bake for about 1 hour (or until crunchy).
4. Remove from oven and cool. Store in an airtight container.

Reviews

[Leggy Peggy]

An easy to make and tasty snack. I used 3 cups of chickpeas (which is two 15-ounce cans drained) and the amount of spices shown here. It was spicy enough for a most enjoyable treat. Heat lovers should double the chili or add cayenne. The best news is the medicinal properties of roasted chickpeas. When I was pregnant and living in Syria, I was told to eat roasted chickpeas to counteract heartburn. IT WORKS and not just when you're pregnant! It must be the chalky texture. So Zaarites spread the word about a chemical-free cure for heartburn.

 

[Natalie137]

I had made spiced roasted chickpeas before, but didn't save the recipe, which I loved. I thought this might have been it, but it most definitely is not. The spice mixture did next to nothing to flavor the beans, perhaps because much of it fell off during the roasting process which, after an hour and 20 minutes, hadn't crisped the beans. I was really disappointed with this recipe and I'll keep searching for the fabulous one I used before. I think the key is to use a bit more oil, so the spices stick to the beans and the beans faux fry.

 

[m_paech]

made these tonight with all ingredients the only thing i didnt do was cook the spices in the frypan i just added everything into a bowl with my drained chickpeas and popped them in the oven on a lined tray and let them babies cook at 180 for an hour, half way through i moved them about so they could get crunchy all over, after they cooked and cooled i munched into them, i couldnt really taste the spices so next time i might make this by just cooking the chickpeas then mix in the spices and oil - other then that the taste of the roasted chickpeas are great for me to keep coming back

 

[Manami]

Hello Mischka, these are really HOT! ;) However, they are also a great ice breaker at any party. We had a cocktail party for some Drs and we served them ~ need I say they got a reaction, which is what one longs for. After the first taste they are really good! Some of the guests, who don't like spice, tried them and liked them. The great thing is that they are baked and not fried. Thank you for posting, Manami :)

 

[JustJanS]

These are a really quick, simple snack to make and very tasty. I used well drained and patted dry canned chickpeas. I cooked them at 160c in our fan-forced toaster oven for one hour. They were good with a grinding of salt over them to finish them.