Spice Roasted Chickpeas
Submitted by happyzhangbo
Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
56 minThe secret to a roasted chickpea snack worth making is in the spices, and here you toast whole cumin and coriander seeds before grinding them fresh. That quick toast wakes up the essential oils and gives the chickpeas a warm, nutty fragrance that pre-ground powder can’t touch.
From there it’s simple. Toss well-dried chickpeas with olive oil, the fresh-ground spices, a pinch of cayenne for heat, and coarse salt, then roast until they turn deep golden and crackly.
The single biggest factor in crunch is dryness, so pat the chickpeas thoroughly before seasoning; any surface moisture steams them soft instead of crisping them.
Stir them now and then as they roast so they brown evenly all over.
They make a high-fiber, protein-packed snack that beats chips, and they’re just as good scattered over a salad or grain bowl.
Kitchen Tips
- Dry the chickpeas as much as possible; damp ones never get truly crunchy.
- Toast the seeds only until fragrant, about 2 minutes, then grind, so they don’t turn bitter.
- Eat them the day they’re made, since they soften as they sit.
- If they lose their crunch, a quick 5-minute reheat in the oven brings it back.
Variations
- Swap in smoked paprika and garlic powder for a smoky version.
- Toss with curry powder and a squeeze of lime for a different spin.
- Drizzle with a little honey in the last few minutes for sweet-and-spicy.
Ingredients
Directions
Preheat oven to 400°F.
Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Let cool.
Transfer to spice mill or coffee grinder, process until finely ground.
Add chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl.
Stir in coarse salt, mix to coat evenly.
Place to small rimmed baking sheet.
Roast until lightly browned and crunchy, stirring occasionally, 35 to 37 minutes.
DO AHEAD:
It can be made 4 hours ahead.
Let stand at room temperature.
Reheat in 400°F oven until warm, about 5 minutes, before serving.
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