Go Back

Indian-Spiced Roasted Chickpeas

These roasted chickpeas are seasoned with Indian spices to make crisp, spicy little nibbles. This is one snack that you can feel good about munching!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Indian
Servings 4 people
Calories 134.5 kcal

Equipment

  • 1 Baking Sheet
  • 1 Aluminum Foil For lining the baking sheet
  • 1 Mixing Bowl
  • 1 Spatula or Spoon For stirring and spreading
  • 1 Kitchen towel For drying chickpeas thoroughly

Ingredients
  

Main

  • 2 cups canned chickpeas rinsed and drained
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper or to taste
  • ½ teaspoon salt or to taste

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

Notes

Ensure chickpeas are thoroughly dried after rinsing; this is crucial for achieving maximum crispness during roasting. Pat them vigorously with a clean kitchen towel. Avoid overcrowding the baking sheet, as this will steam the chickpeas instead of roasting them, leading to a chewy rather than crispy texture. For enhanced aromatic depth, consider adding a tiny pinch of asafoetida or a small amount of finely grated fresh ginger to the spice mix. Adjust cayenne pepper to your preferred heat level. These are excellent as a healthy snack, salad topping, or a crunchy garnish for soups.