Spicy Chickpea Nibbles Recipes

INDIAN-SPICED ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

CRISPY SPICY ROASTED CHICKPEAS

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.

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

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!

SPICY BAKED CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.

SPICY ROASTED CHICKPEAS

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.

SIMPLE ROASTED CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

SPICY FRIED CHICKPEAS

Steps:

• In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F Carefully add.
• chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon,.
• transfer to paper towel-lined plate. Sprinkle immediately with paprika and salt and serve hot.
• (Chickpeas can be made up to 4 hours ahead and stored at room temperature. Rewarm in microwave or broiler before serving.).

SPICY CHICKPEA NIBBLES

Steps:

• Preheat oven to 400.
• Line a large rimmed baking sheet with greased foil. Spread chickpeas on a large plate and blot dry with paper towels.
• In a large bowl, combine paprika, garlic powder, salt, cayenne and oil. Add chickpeas and toss to coat.
• Spread chickpeas in a single layer on prepared sheet. Bake for about 40 minutes, shaking the pan 2 or 3 times until chickpeas are golden brown and starting to crisp,.
• Turn oven off and leave chickpeas in the oven for 10 - 20 minutes to crisp. (at this point, you really want to watch as they can burn quite easily) Remove from oven and let cool slightly on baking sheet.

SPICY CHICKPEAS

Steps:

• Tip the chickpeas into a bowl with the vegetable oil and chilli powder and mix until the chickpeas are coated with chilli. Transfer to a baking sheet, spread out the chickpeas, then cook for 25 mins. Remove from the oven and allow to cool. Sprinkle with sea salt before serving.

SPICY ROAST CHICKPEAS

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.

CHICKPEA NIBBLES AND CRUNCHY SPLIT PEA BITES

Steps:

• Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.
• Place split peas in a large bowl; add the water and cover bowl with plastic wrap. Let soak at room temperature until softened, 4 to 5 hours.
• Drain split peas and thoroughly pat dry with paper towels. Heat a large skillet over medium-high and add 2 teaspoons of each type of oil. Add half the peas and cook, stirring frequently, until they begin to turn golden brown in spots and become crunchy, 6 to 8 minutes. Transfer to a paper towel-lined baking sheet. Season with 1/4 teaspoon salt (or to taste). Repeat with the remaining oil and peas. Let cool before serving. Peas may be kept for 3 days in an airtight container at room temperature.
• CHICKPEA NIBBLES
• (Per 1/4-cup serving)
• Calories: 239
• Saturated Fat: 1.3g
• Unsaturated Fat: 7.9g
• Cholesterol: 0mg
• Carbohydrates: 29.5g
• Protein: 9.5g
• Sodium: 84mg
• Fiber: 5.1g
• CRUNCHY SPLIT PEA BITES
• (Per 1/4-cup serving)
• Calories: 166
• Saturated Fat: .7g
• Unsaturated Fat: 5.4g
• Cholesterol: 0mg
• Carbohydrates: 20g
• Protein: 8.1g
• Sodium: 52mg
• Fiber: 8.4g