Spicy Garlic Roasted Chickpeas Recipes

SPICY GARLIC OVEN-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425° F.
• Place chickpeas in a strainer lined with paper towel. Let air dry for 10­15 minutes.
• Arrange on a baking sheet lined with parchment paper. Drizzle with olive oil, stirring to coat. Sprinkle with ½ tsp sea salt.
• Roast in preheated oven for 20­25 minutes, stirring every 5 minutes or so, until golden brown. Remove.
• Add sea salt, cayenne, chili powder, cumin, paprika, garlic powder, onion powder and cayenne to a bowl and stir to well combine.
• Toss hot chickpeas in spice mixture. Salt to taste, if desired.
• Serve immediately!

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

SPICY GARLIC ROASTED CHICKPEAS (EXTRA CRISPY)

Steps:

• Preheat oven to 350°F.
• Drain your chickpeas and then lay them flat on top of a few paper towels. Place a few more paper towels over top and lightly roll the paper towel on top to dry the chickpeas as much as possible. Discard of any peels.
• Add your chickpeas to a parchment paper lined baking sheet dry and bake for 50 minutes.
• In the meantime, prepare your spice blend by adding them all EXCEPT FOR THE SUGAR to a small bowl.
• After 50 minutes, take out your chickpeas and add 2 TB olive oil. Roll the chickpeas around in the oil. (I like to use my hand when they are cooled enough to touch.) Make sure they are coated well.Next, sprinkle your spice mixture over top and using your hand, roll the chickpeas around again so the spices stick to each chickpea.
• Bake for another 8-10 minutes on the middle rack. Sprinkle the chickpeas with the sugar when they come out so it does not burn.
• Let the chickpeas cool completely on the baking sheet for at least 15 minutes. Store in a container or plastic bag.

GARLIC ROASTED CHICKPEAS

Steps:

• Preheat oven to 350°F degrees.
• Empty the can of chickpeas into a colander. Thoroughly rinse the chickpeas with cold water. Let the water drain out for 5 to 10 minutes, then pat them dry with a paper towel. Set aside.
• While beans drain, make the spice mixture. In a small bowl, combine cumin, cayenne pepper, paprika and chili powder.
• Pour chickpeas into a medium bowl and toss with olive oil, sea salt and garlic. Stir in the spice mixture.
• On a baking sheet, arrange the chickpeas in a single layer. Place the baking sheet in the oven for 30 to 40 minutes, stirring every 10 to 15 minutes. When the chickpeas are done, they will be slightly browned and will make a rattling sound when you shake the baking sheet. Remove from oven and let sit for 5 minutes before serving.

SPICY GARLIC ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees.
• Drain and rinse the beans. Dry thoroughly.
• Combine oil and spices in a bowl. Toss chickpeas in the oil and spice mixture.
• Spread the chick peas in a single layer on a cookie sheet.
• Bake for 40-50 minutes or until golden brown and crunchy.
• Store in an airtight container.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.