Roasted chickpeas with cumin and chili powder
Roasted chickpeas with cumin and chili powder are a flavorful and crunchy snack, packed with protein and fiber. This easy recipe features chickpeas tossed in olive oil and spices, then roasted until crispy for a satisfying treat.
Cook time 30 min
Prep time 5 min
Ingredients:
3 cups chickpeas2 tbsp olive oil
1/2 tsp red pepper (spice)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
Roasted chickpeas with cumin and chili powder are a delicious and healthy snack that's easy to prepare. Packed with protein and fiber, these crispy chickpeas are flavored with a blend of spices that give them a satisfying kick. This recipe is perfect for a quick snack or as a crunchy topping for salads and soups.
Instructions:
- Preheat your oven to 400°F (200°C).
- If you’re using canned chickpeas, drain and rinse them thoroughly under cold water. Pat them dry with a paper towel to remove as much moisture as possible. This will help them become crispier when roasted.
- In a large mixing bowl, combine the dried chickpeas, olive oil, red pepper flakes, ground cumin, chili powder, and salt. Stir well to ensure that the chickpeas are evenly coated with the oil and spices.
- Spread the seasoned chickpeas in a single layer on a baking sheet. Make sure they're not overcrowded to ensure even roasting.
- Place the baking sheet in the preheated oven and roast the chickpeas for 25-30 minutes, stirring them halfway through the roasting time to ensure they cook evenly. Keep an eye on them during the last few minutes to avoid burning.
- The chickpeas are ready when they are golden brown and crispy. If they are not crispy enough, you can leave them in for a few more minutes, but be careful not to overcook them or they might become too dry.
- Remove the baking sheet from the oven and let the chickpeas cool completely on the sheet. They will become even crunchier as they cool.
- If there are any leftovers, store the roasted chickpeas in an airtight container at room temperature for up to a week. They make for a great crunchy snack or a delicious topping for salads and soups.
Roasted chickpeas with cumin and chili powder are a versatile and tasty addition to your snack repertoire. With their crunchy texture and bold flavors, they’re sure to become a favorite. Try them once, and you'll find yourself making them again and again!
Roasted chickpeas with cumin and chili powder FAQ:
Roast the chickpeas in a preheated oven at 400°F (200°C) for 25-30 minutes. Stir them halfway through to ensure even cooking.
If the chickpeas aren't crispy after the initial roasting time, you can leave them in the oven for a few more minutes, but monitor them closely to prevent burning.
Yes, store any leftover roasted chickpeas in an airtight container at room temperature for up to a week to maintain their crunchiness.
You can use other oils like avocado oil or coconut oil as a substitute for olive oil while maintaining the flavor and texture.
To adjust the spice level, you can increase the amount of chili powder or red pepper flakes for more heat, or reduce them for a milder flavor.
Cooking Tips:
- Make sure to thoroughly dry the chickpeas after rinsing them to achieve maximum crunchiness.
- Shake or stir the chickpeas halfway through baking to ensure even roasting.
- For an extra burst of flavor, add a squeeze of lime juice or dust with a touch of smoked paprika before serving.
- Store any leftovers in an airtight container at room temperature to keep them crispy.
Nutrition Facts
4 ServingsCalories 160kcal
Protein 9g
Carbohydrates 24g
Fiber 8g
Sugar 4.75g
Fat 11g
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