Crunchy Roasted Chickpeas, salt, pepper or a little extra spicy, they are still the best protein snack. This quarantine time at home can lead to more eating than normal so these roasted chickpeas are a life saver in our house!
My Anosmic Kitchen knows all about crunchy roasted chickpeas at least once a week. As a matter of fact I have some in the oven right now because honestly they are so simple to make. Season and leave in the oven to roast, you're done! Also vegan and gluten free yes guilt-free!
This is the kind of texture that works magically for the anosmic side of me and I have a few recipes of chickpeas on my blog so just in-case you need some inspiration I have a list below.
One more thing guys, if you love spicing things up in the kitchen then the 7 Spice – Homemade Curried Chickpeas is a must. Also, sorry, if you are all about protein on protein then you simply have to check this Chicken Chickpeas and Lentil Curry – Protein Packed and one of my top five performing recipe pins on Pinterest!
OTHER RECIPES WITH CHICKPEAS THAT ARE NOT HUMMUS
- Chicken Chickpeas and Lentil Curry – Protein Packed - one of my most popular pin recipes!
- 7 Spice – Homemade Curried Chickpeas
- One Pot Chicken and Chickpea Noodles
- How To Have A Mediterranean Evening At Home
- Vegetarian Eggplant Slices
- Beetroot and Lentils – Patties
HOW TO GET THE CHICKPEAS TO BE CRUNCHY
Don't Forget To PIN This Recipe!
Get the oven heated to about 190 degrees Celsius rinse the chickpeas and don't forget to dry them. Besides the spices and roasting time that's it really. The trick is to dry them! So, rinse, dry and spice. Spice halfway through or spice before that's your call and as you do it a few times you will get your own take on how you like them.
WHY WOULD YOU TRY THIS RECIPE
Well because if you are someone that needs to snack in the course of the day, then this recipe works but more importantly let me share a few reasons.
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- easy to add into another recipe like a buddha bowl, salad or complete a whole new dinner inspiration idea.
- when you're ready to watch your favorite series and you get nice and comfy and think about popcorn, you can reach out for the crunchy chickpeas rather.
- imagine opening the fridge and you see a bowl of spiced, crunchy, roasted chickpea? Done.
WHY PEEL CHICKPEAS? REALLY? HOW TEDIOUS IS THIS!
Okay look, this will depend on the chickpeas to be honest and it has nothing to do with brand either. Sometimes I open a bottle or can of chickpeas and they pretty much ready to go after a rinse. Most of the time however, from the minute that I am rinsing them I'm already eyeing all the ones that I'm going to peel. They kind of eye me out too 🙂
Here's the thing, once I see one loose chickpea peel that's it! That is it. I don't stop till I've moved all or most of the peels. Is is tedious, of-course it is. Why do I do it? I hope that they contribute to the crunchiness of my chickpeas but mainly because they drive me insane!
Okay everyone let's get to the recipe already.
OVEN ROASTED SPICY CHICKPEAS
This is an updated chickpea recipe so you can choose to make them very spicy or using the same ingredients, use lesser amounts of spices. Regardless, you are still getting oven roasted and as little or as much spice as you want.
If you make this or any of My Anosmic Kitchens Recipes then I would love to see your magic! OR at least hear about it by leaving a comment below. Connect with me on INSTAGRAM.
Crunchy Roasted Chickpeas
Ingredients
- 1 can chickpeas 410 g
- 2 tbsps olive oil
- pinch of salt
- curry powder
- turmeric
- ground cumin
- coriander spice
Instructions
- Heat the oven to 170 degrees Celsius and prepare a baking pan with parchment paper for easy and clean baking.
- Rinse the chickpeas under a cold water running tap.
- Spread them out to dry on either kitchen tissue paper or a clean kitchen towel. If peeling then simply rub another towel over them to help dry and easily remove the peels.
- Spread them out onto the prepared oven tray with parchment paper.
- In a small bowl, combine the spices except the black pepper & salt in a small bowl and add the olive oil. Mix into a curry paste.
- Using a spoon get the paste onto the chickpeas and gently coat them all. Sprinkle the salt and pepper over and bake. If you find them too dry, add a tiny drizzle of olive oil before or during the roasting time that's fine.
- Bake on 170 degrees for about 20 to 30 minutes (check on then halfway through) or until golden brown. Let them cool down completely before eating or storing.
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