Roast Chickpeas with Cumin and Chilli

    55 minutes

    A great snack - way healthier than chips. They are great on their own but also work well top of a salad.

    200 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 tablespoon ground cumin
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chilli powder
    • 1 pinch sea salt
    • 1 pinch ground black pepper
    • 1 dash chilli flakes
    • 1 (400g) tin chickpeas, rinsed and drained

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat an oven to 180 degrees C.
    2. Whisk the oil, cumin, garlic powder, chilli powder, sea salt, black pepper and chilli flakes together in a small bowl. Add the chickpeas and toss to coat. Spread into a single layer on a baking tray.
    3. Roast in the preheated oven stirring occasionally until nicely browned and slightly crispy; about 45 minutes.

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    Reviews in English (168)


    I baked for much longer at a slower temp. I always add more spice and mine were (are) unbelievable! Just keep cooking until they are crunchy... they WILL get there and it is worth the wait!  -  08 Oct 2017


    The chickpeas are still not crunchy enough for my taste..I baked them for a total of 50 minutes and added more flavour as per my tweek. I dont know what I expected but I have to say I'm a bit disappointed in this one.  -  18 Jun 2010


    Something else. After 40 mins I found the flavour not strong enough, so added a sprinkle of curry powder, a generous sprinkle of table salt and sesame seeds  -  17 Jun 2010