Roasted Spicy Chickpeas

    55 minutes

    Chickpeas coated with olive oil and spices are oven-roasted until golden and crisp. Pairs well with a cold beer!

    4 people made this

    Serves: 12 

    • 3 (400g) tins chickpeas, drained
    • 6 tablespoons olive oil
    • 1 tablespoon salt, divided, or to taste
    • 2 teaspoons hot chilli sauce
    • 2 teaspoons ground paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon chilli powder
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon ground cumin

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

    1. Preheat oven to 220 degrees C.
    2. Combine drained chickpeas, olive oil, 2 teaspoons salt, hot chilli sauce, paprika, garlic powder, chilli powder, black pepper and cumin in a large bowl. Spread evenly over 2 baking trays.
    3. Bake in the centre 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.


    Cooking time may vary. It is okay for some chickpeas to start to burn slightly. They will get crunchier as they cool.

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    Reviews in English (6)


    These are great! I omitted the cumin (personal preference) and it took quite a bit longer than expected to roast them, but they are delish!  -  29 Jul 2018  (Review from Allrecipes USA and Canada)


    Very tasty, very easy to make, my oven cooked it faster than the recipe suggested and few beans burned, but overall I will definitely make it again. Cooking time in oven - 37 min, overall prep and cooking time 45-50 min.  -  19 May 2018  (Review from Allrecipes USA and Canada)


    A crunchy, tasty, healthy snack- once you get it right... It took a few tries at this recipe to get it right, though... Got best results by: reducing the amount of salt to 1 1/2 tsp divided; cutting the amount of olive oil down to 2 1/2 tbs; reducing the oven temperature to 375 on the convection roast setting, for no more than 25-30 minutes, mixing the chickpeas every 10 minutes; adding whole cumin seeds ( to taste); and adding a pinch or two of red pepper flakes. Make sure you keep a close watch on the mixture and remove as soon as you hear the sound of the peas rattling on the pans as you mix them. You'll notice the difference from the sound they make after the 10 and 20 minute mixes. It's worth the effort for this addictive snack!  -  12 Nov 2017  (Review from Allrecipes USA and Canada)