Name: Crispy Spiced Roasted Chickpeas
Prep time: 5 min
Cook time: 30 min
Total time: 65 min
Ingredients: 400 g 1 x can of chickpeas (drained and dried. Once drained should give about 230-240g chickpeas); 1 tbsp olive oil; 1½ tsp smoked paprika (See NOTES); ½ tsp ground cumin; ¾ tsp ground coriander; ½ to 1 tsp garlic powder (optional); ½ tsp fine sea salt

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Not sure how to get your roasted chickpeas ACTUALLY crunchy? Read on… This healthy and delicious snack is super crispy, deliciously seasoned and really easy to make. Gluten Free; Dairy free; Vegan

DON’T LOSE THIS RECIPE… PIN IT FOR LATER…

What are Crunchy Roasted Chickpeas?

If you have never eaten Crunchy Roasted Chickpeas, let me introduce you… These little balls of savoury crunchiness are a wonderfully simple, yet delightfully moreish, low-calorie healthy snack. They are literally crispy chickpeas! Seasoned and roasted to perfection… Simple to make at home… AND, they stay crunchy for days.

Yes… That’s right… I have found a way to make roasted chickpeas that actually, really DO stay crunchy.

What are chickpeas?

Chickpeas are part of the legume family and are also known as garbanzo beans. Although they’ve more recently become common in the western diet, they have in fact, been grown and enjoyed in the Middle East for thousands of years. Chickpeas have a lovely nutty flavour which does not overpower, so pairs well in many recipes.

A key ingredient in Houmous, curries and poppadoms, you may find you already eat chickpeas often. At Gluten Free Alchemist, we also use the flour from ground chickpeas (known as Gram Flour) in some bakes and breads. Indeed, it is a key ingredient in our very popular gluten free Roti Soft Flatbread recipe, as well as our Indian Flat Breads.

What’s good about Roasted Chickpeas?

Chickpeas are also supercharged with nutrition. Packed with plant-based protein and fibre, they are a perfect addition to any diet and are especially helpful for vegans and vegetarians. But they also pack a punch when it comes to vitamins and minerals too. They’re a great source of B vitamins and folate, as well as minerals such as manganese, iron, phosphorus, potassium and calcium.

So, the option of a recipe that combines all that good stuff in a handy, on-the-go filling snack is a must… And that’s where my Super-Crunchy Roasted Chickpeas come in. Perfect nutrition… Deliciously moreish… Naturally gluten free… Simple to make.

But that’s not all… Crispy Chickpeas are also genius for using up the chickpeas left for anyone who needs to filter off the liquid aquafaba for egg-free baking too. And let’s face it… If you need to use aquafaba for baking… that adds up to a LOT of tins of chickpeas.

What do I need to make Crispy Chickpeas?

Crispy Roasted Chickpeas are really easy to make… They don’t need many ingredients. And they don’t need much by way of equipment either.

Basic ingredients for Roasted Chickpeas

Cooked chickpeas (canned is good)
Olive (or other mildly-flavoured) oil
Spices and seasonings

Equipment needed…

Small saucepan
Kitchen paper towels
Wooden spoon
Baking tray
Oven

**What is the secret to getting Roasted Chickpeas REALLY crunchy?**

The trouble with many recipes for roasted chickpeas is that they claim to be crunchy, but an hour after they have come out of the oven and cooled, they have become soggy and chewy. And that’s not good enough… But this recipe is different!

Why? Because I have worked out a way to ensure Roasted Chickpeas are always Crispy Chickpeas… And that means they stay crunchy not just for an hour, but for days after they have been made… even if left to the air.

how to get crispy chickpeas…

Make sure the chickpeas are thoroughly dry before preparing them… Use clean kitchen paper towels and wrap the cooked chickpeas well to remove any remaining moisture.
Get the balance of oil right… The crunchiest Roasted Chickpeas need enough oil to help them crisp, but not so much that they absorb the oil and become greasy and chewy on cooling.
Most important of all… To get truly crispy chickpeas, the way you roast them matters. It’s a three-stage (but still simple) process. a) lightly fry them off with the spices before they go into the oven. b) Roast for about 25 minutes in a moderately hot oven… That’s hot enough to crisp, but not too high or too long that they burn. c) Turn the oven off, but LEAVE the chickpeas IN the oven to cool as the oven cools… This last stage helps to dry out any remaining moisture, leaving you with roasted chickpeas that are super-crispy.

The ‘spice’ for Spicy Chickpeas

The recipe I have shared below is lightly spiced with Smoked Paprika and cumin and a little ground coriander and garlic powder for balance and sweetness. However, Roasted Chickpeas are super-versatile and can be flavoured in many ways. And if you like your snacks to be spicier, simply add some chilli powder into the mix.

Alternative spicing and flavours for Roasted Chickpeas…

Spice your crunchy chickpeas creatively… Options include adding ground chilli, paprika, turmeric, cumin, coriander, garlic, mustard, curry powder, cayenne, cardamom, pepper, salt and more…
Give a zing with a sprinkle of citrus zest or a drizzle of lemon and lime.
Try ‘herby’ with some ground basil, oregano, thyme, rosemary, tarragon, parsley or fennel.
Play with flavours from around the world using ready-mixed Za’atar, Garam Masala, Ras El Hanout, Herbes de Provence, Jamaican Jerk, Cajun and Creole Seasonings and even BBQ rubs.
Lock in the delicious flavours of Italy with Pesto Roasted Chickpeas (green or red). It’s easy to use jarred pesto as both the oil and flavour addition in one… But it is definitely worth draining and removing a little of the pesto oil through a tea strainer before adding, or the excess of oil will affect the crunch.
You could even go ‘sweet’ with a drizzle of honey or maple syrup, alongside some ground cinnamon, ginger, vanilla powder, orange zest, cardamom and star anise.

Ways to eat Crispy Chickpeas

The easiest way to enjoy Roasted Chickpeas is scooping handfuls from bowl to mouth. But they are also perfect for adding a healthy crunch to lots of other dishes too…

Add a sprinkle to a yummy Buddha Bowl.
Sprinkle on top of Baba Ghanoush or Hummus for some contrasting crunch.
Use to pep up a summer salad.
Offer to party guests as a perfect appetizer ‘bar snack’ or pop in a lunch box.
Serve on the side with vegetable soup instead of toast.
Take on a hike to sustain energy levels or on a picnic.
Add to a Frittata.
Serve on top of your favourite pasta dish.

Ready to make Crunchy Roasted Chickpeas?

Do let me know if you make my Crunchy Roasted Chickpeas and tell me what flavour changes you made… It’s great to have recommendations from readers who have got creative with recipes and made new discoveries.

And don’t forget to follow Gluten Free Alchemist on Social Media too… It’s often where I share sneak peeks of recipe development and new gluten free discoveries. Facebook, Instagram, Twitter and Pinterest are my favourite haunts…

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5 from 8 votes

Crispy Spiced Roasted Chickpeas

Healthy, super crispy, deliciously seasoned Roasted Chickpeas. Really easy to make. Gluten Free; Dairy free; Vegan

Prep Time5 mins

Cook Time30 mins

Cooling in the oven30 mins

Total Time1 hr 5 mins

Course: Appetizer, Dinner Party, lunch box, Party, picnic, Snack

Cuisine: Dairy Free, Gluten Free, Vegan

Keyword: chickpeas, roasted

Servings: 20

Calories per serving: 25.1kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

sieve
kitchen paper
Small saucepan
wooden/silicone spoon
Baking tray
Oven

Ingredients

400 g 1 x can of chickpeas drained and dried. Once drained should give about 230-240g chickpeas
1 tbsp olive oil
1½ tsp smoked paprika See NOTES
½ tsp ground cumin
¾ tsp ground coriander
½ to 1 tsp garlic powder optional
½ tsp fine sea salt

Instructions

Thoroughly drain the chickpeas using a sieve (save the aquafaba (water from the chickpea can) for cooking egg free/vegan bakes if you wish).
Rinse the drained chickpeas thoroughly with cold water and then dry them well on/with absorbent kitchen paper towels.
Preheat the oven to 200 C/400 F/Gas 6.
Put the chickpeas in a small saucepan and add the oil. Stir thoroughly to ensure the chickpeas are evenly coated with the oil.
Add the spices, garlic (if using) and salt. Stir again until the spices coat the chickpeas well.
Place the saucepan over a medium heat and (once hot and lightly sizzling) gently fry for 3 to 4 minutes, stirring very frequently so that the spices don't burn.
Take the pan off the heat and transfer the chickpeas to a baking tray, spreading evenly (you can line the tray with baking paper if you wish).
Place the tray into the hot oven and bake for 25 minutes, stirring the chickpeas half way through.
After 25 minutes, turn the oven off and open the door for a couple of minutes to cool the oven’s harsh heat slightly, but do not remove the chickpeas.
Shut the oven door and leave the chickpeas on the tray to cool inside the cooling oven for at least a further 30 minutes.
Remove from the oven and if there is still any warmth in the chickpeas, leave to cool completely on the tray, before transferring to a bowl or container.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

For hotter spicy chickpeas, add ½ to 1 tsp chilli powder

Nutrition

Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

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