Spicy Oven Roasted Chickpeas Recipes

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!

OVEN-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
• Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

SPICY ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

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!

CRISPY SPICY ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Pat chickpeas dry with a paper towel or clean kitchen towel.
• Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated.
• Spread chickpeas on prepared baking sheet evenly so they aren't touching.
• Roast for 30 minutes at 400 degrees F.
• Turn heat off, and keep chickpeas in the oven until cool. (I recommend at LEAST an hour). If you have an electric oven, I recommend cracking the door open (see notes for more info about this!).
• Store chickpeas in an airtight container or jar for up to 5 days.

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.