Crispy Spiced Chickpeas Recipes

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CRISPY ROASTED CHICKPEAS (THAT STAY CRISPY!)



Crispy Roasted Chickpeas (That Stay Crispy!) image

This crispy roasted chickpeas recipe is the perfect salty, crunchy healthy snack! They're spiced with chili powder and cumin.

Provided by Sonja Overhiser

Categories     Snack

Time 1h15m

Number Of Ingredients 7

2 15-ounce cans chickpeas (or 3 cups cooked chickpeas)
2 tablespoons olive oil
1 1/2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
3/4 teaspoon kosher salt

Steps:

  • Preheat oven to 375°F.
  • Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice; it should only take a few minutes and it's not necessary to remove all of the skins.
  • In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
  • Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; the chickpeas will crisp up even more as they cool.
  • Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week.

Nutrition Facts : Calories 112 calories, Sugar 0 g, Sodium 265.2 mg, Fat 5.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 12.7 g, Fiber 4.2 g, Protein 4.6 g, Cholesterol 0 mg

CRISPY SPICY ROASTED CHICKPEAS



Crispy Spicy Roasted Chickpeas image

These spicy roasted chickpeas are ACTUALLY crispy, and stay that way for days, if you dehydrate them properly in the oven! A healthy, high fiber snack.

Provided by Elizabeth Lindemann

Categories     Snacks

Time 1h35m

Number Of Ingredients 6

15 oz. canned chickpeas (drained and rinsed)
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Steps:

  • Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Pat chickpeas dry with a paper towel or clean kitchen towel.
  • Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated.
  • Spread chickpeas on prepared baking sheet evenly so they aren't touching.
  • Roast for 30 minutes at 400 degrees F.
  • Turn heat off, and keep chickpeas in the oven until cool. (I recommend at LEAST an hour). If you have an electric oven, I recommend cracking the door open (see notes for more info about this!).
  • Store chickpeas in an airtight container or jar for up to 5 days.

Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CRISPY CHICKPEAS



Crispy Chickpeas image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 4

Vegetable oil cooking spray
2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons smoked sea salt

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
  • Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
  • Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

CRISPY CHICKPEAS RECIPE



Crispy Chickpeas Recipe image

Crispy spiced chickpeas are a quick, easy, healthy snack, and they taste great with a beer or a cocktail.

Provided by Leah Maroney

Categories     Snack

Time 45m

Number Of Ingredients 9

2 (16-ounce) cans chickpeas
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, optional

Steps:

  • Combine the spices-salt, pepper, paprika, coriander, cumin, garlic powder, and cayenne pepper (if using). Then while they're still warm, toss the chickpeas with the spices, making sure to coat them evenly.
  • Allow them to cool for about an hour. They will continue to get crunchier as they cool. To re-crisp, heat in a 350 F oven for 5 to 10 minutes.

Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 5 g, Fat 6 g, ServingSize 3 cups (8 servings), UnsaturatedFat 0 g

SPICY ROASTED CHICKPEAS RECIPE BY TASTY



Spicy Roasted Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt

Provided by Crystal Hatch

Categories     Snacks

Yield 1 serving

Number Of Ingredients 6

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400°F (200°C).
  • Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
  • In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
  • Spread chickpeas out on a parchment paper-lined baking sheet.
  • Roast for 15-20 minutes.
  • Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
  • Cool for 5-10 minutes.
  • Enjoy!

Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams

SPICY ROASTED CHICKPEAS



Spicy Roasted Chickpeas image

Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

1/4 cup extra-virgin olive oil
2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
1 teaspoon cayenne pepper
1 tablespoon cumin seed
Coarse salt

Steps:

  • Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

Nutrition Facts : Calories 159 g, Fat 8 g, Fiber 4 g, Protein 5 g

CRISPY SPICED CHICKPEAS RECIPE BY TASTY



Crispy Spiced Chickpeas Recipe by Tasty image

Here's what you need: canned chickpea, olive oil, garlic, red pepper flakes, black ground pepper, kosher salt

Provided by Pierce Abernathy

Categories     Snacks

Yield 2 cups

Number Of Ingredients 6

2 cups canned chickpea, drained, rinsed and dried
2 tablespoons olive oil
1 clove garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon black ground pepper
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F (180˚C). Line a baking sheet with parchment paper.
  • Combine the chickpeas, olive oil, garlic, red pepper flakes, black pepper, and salt in a large bowl and toss to coat.
  • Transfer the chickpeas to the baking sheet and bake until golden and crisp, 40-45 minutes, shaking halfway through cooking.
  • Enjoy!

Nutrition Facts : Calories 275 calories, Carbohydrate 25 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, Sugar 4 grams

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES



Crispy Spiced Chickpeas With Peppers and Tomatoes image

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

Steps:

  • Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
  • In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
  • On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
  • Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
  • While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
  • Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

CRISPED CHICKPEAS IN SPICY BROWN BUTTER



Crisped Chickpeas in Spicy Brown Butter image

This recipe for crisped chickpeas dressed in spicy brown butter is your new, 15-minute way to turn a simple can of chickpeas into a satisfying dinner. Chickpeas are fried in a little olive oil, then butter is added, which turns browns and nutty. Crushed fennel seeds and red-pepper flakes season the brown butter, but feel free play around: Add a sprig of thyme or rosemary, a few tablespoons of olives or capers, some grated garlic and ginger, or a drizzle of tahini or honey. You can also toast some nuts or seeds, like cashews or sesame, in the browning butter. Just before serving, add a little lemon juice or vinegar to offset the richness. Serve over yogurt, orzo or rice, or top with a fried egg.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
2 (14-ounce) cans chickpeas
Kosher salt and black pepper
8 tablespoons unsalted butter, cut into pieces
1 teaspoon crushed fennel seeds
1 teaspoon red-pepper flakes
2 tablespoons fresh lemon juice
Greek yogurt, for serving

Steps:

  • In a large (12-inch) skillet, heat the olive oil over medium. Drain and rinse the chickpeas, then dry them thoroughly using a kitchen towel. Add the chickpeas to the skillet and cook, stirring occasionally, until crisped, 15 to 18 minutes. Season with salt and pepper.
  • Increase the heat to medium-high. Add the butter, fennel seeds and red-pepper flakes, and cook until golden, nutty smelling and foaming, 1 or 2 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.
  • Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.

CRISPY SPICED CHICKPEAS



Crispy Spiced Chickpeas image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6

5 medium dried arbol chiles
1 1/2 teaspoons kosher salt
1 teaspoon finely grated lime zest
1/2 teaspoon sugar
Two 19-ounce cans chickpeas, rinsed and well drained
Vegetable oil, for frying

Steps:

  • 1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.
  • 2. Spread the chickpeas in a single layer on paper towels and pat dry. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt. Cool slightly and serve.
  • Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the chile salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the chile salt, cool and serve.

SPICY ROAST CHICKPEAS



Spicy roast chickpeas image

A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!

Provided by Good Food team

Categories     Snack

Time 40m

Number Of Ingredients 6

1 x 400g can chickpeas, drained
1tsp rapeseed oil
2tsp smoked paprika
2tsp ground cumin
2tsp ground coriander
½tsp cayenne pepper

Steps:

  • Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein

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CRISPY SPICED CHICK PEAS - GARLIC & ZEST
2016-08-03 Transfer the chick peas to a medium bowl and add the grapeseed oil, salt and pepper. Toss to coat and set aside. Place the sheet pan in the oven to heat for 3-4 minutes. When the pan is hot, add the chick peas to the pan and spread into a single layer. Cook for 10 minutes, then shake or stir the chick peas.
From garlicandzest.com


CRISPY SPICED ROASTED CHICKPEAS - THE WASHINGTON POST
2022-02-28 Directions. Position a rack in the middle of the oven and preheat to 300 degrees. Place a large, rimmed baking sheet in the oven as it heats. Put the chickpeas in a salad spinner and spin to dry ...
From washingtonpost.com


CHICKPEA SPICED RICE RECIPE | REAL SIMPLE
Heat 1 tablespoon oil in a saucepan over medium. Add shallots and ¼ teaspoon salt; cook, stirring often, until softened, about 4 minutes. Add garlic and rice. Cook, stirring constantly, until edges of rice become translucent, 2 to 3 minutes. Stir in garam masala; cook, stirring, until fragrant, about 30 seconds.
From realsimple.com


13 DELICIOUS WAYS TO MAKE CRISPY ROASTED CHICKPEAS
2016-08-30 Homemade back-to-school snacks can seem like a daunting task, but here's one that's easy, healthy, and delicious: crispy roasted chickpeas. All you really need is a can of chickpeas, some oil, and salt, but roasted chickpeas are even better with a little bit of seasoning. These are some of our favorite ways to make them.
From ohmyveggies.com


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