Smoky Roasted Chickpeas Recipe

I just roasted these chickpeas with olive oil and a bunch of spices and, honestly, they turned out super crispy and addictive even though my timing was a little off, making them my new go-to snack for when I need something crunchy and full of flavor.

I love my smoky roasted chickpeas. They are simple and nutritous with chickpeas tossed in olive oil, smoked paprika, cumin, garlic powder and a touch of cayenne for a kick.

I think these chickpeas pack protein and fiber. They makes a healthful snack that i truly enjoy on busy days.

Ingredients

• Chickpeas are loaded with protein and fiber making it a filling, nutty base for the dish.
• Olive oil brings in healthy fats, enriching the overall taste and helping mix the spices.
• Smoked paprika adds a deep, smoky flavor while lending vibrant color to the dish.
• Ground cumin provides warm, earthy tones that subtly enhance the overall spiciness.
• Garlic powder infuses a robust savory edge that perfectly complements the other spices.
• Cayenne pepper gives an optional fiery kick intensifying heat without overpowering flavors.
• Salt and pepper season naturally balancing brightness and enhancing each ingredient modestly.
• Each ingredient works together to create a comforting vibrant flavor burst in every bite.

Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional for a little extra kick)
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 400°F.

2. Drain and rinse the chickpeas well and pat them dry with a paper towel – it’s important they arent too wet.

3. Place the chickpeas in a bowl and drizzle with 1 tablespoon olive oil.

4. Sprinkle on the 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder and if you like a bit of heat, the 1/4 teaspoon cayenne pepper.

5. Add salt and pepper to taste then toss everything until the chickpeas are evenly coated.

6. Spread the chickpeas out on a baking sheet in a single, even layer.

7. Roast in the oven for about 25 to 30 minutes, stirring them around halfway through so they get a nice even crisp.

8. Keep an eye on them and if they start turning too brown, pull them out sooner – ovens vary a bit.

9. Let the chickpeas cool for a few minutes after you take them from the oven.

10. Enjoy these smoky roasted chickpeas as a snack or sprinkle them over your salad for extra crunch.

Equipment Needed

1. Oven – Needed for preheating and roasting the chickpeas
2. Mixing bowl – To toss and coat the chickpeas with oil and spices
3. Measuring spoons – To accurately add olive oil and the different spices
4. Paper towels – Used to dry the chickpeas thoroughly before seasoning
5. Baking sheet – For a single, even layer of chickpeas while roasting
6. Spatula or spoon – To stir the chickpeas halfway thru roasting
7. Can opener – Only if your chickpeas are still in the can and need to be drained

FAQ

• Q: Can I use dried chickpeas instead of canned ones? A: Yep, but you gotta soak them overnight and cook ’em until they’re soft – it takes a bit longer.
• Q: How long should I roast the chickpeas? A: Roast ’em at 400°F for about 25-30 minutes, and make sure to stir ’em halfway through so they brown evenly.
• Q: Can I store leftovers? A: Sure, keep ’em in an airtight container for up to a week but they taste best when they’re fresh and crunchy.
• Q: Is this recipe vegan and gluten-free? A: Yep, it’s totally vegan and gluten-free which makes it a great healthy snack option.
• Q: Can I change up the spices? A: Absolutely, feel free to add or tweak spices like some extra cayenne or even a pinch of nutritional yeast for an extra flavor kick.

Smoky Roasted Chickpeas Recipe Substitutions and Variations

• Instead of using a can of chickpeas, you can soak and cook dried chickpeas for the same effect.
• If you ran out of olive oil, try using avocado oil or even canola oil, though the flavor might be a bit different.
• If smoked paprika isn’t available, mix regular paprika with a little chipotle powder for that smoky flavor.
• Don’t have garlic powder? Use finely minced fresh garlic instead, but be careful not to overdo it.

Pro Tips

1. Make sure you dry your chickpeas really well before tossing them in oil. If they’re too wet, you might end up with soggy, not crunchy, chickpeas.

2. Don’t pile too many chickpeas on the baking sheet. They need plenty of space if you want them to roast evenly and get that perfect crunch.

3. Stir ‘em up about halfway through the roast. Not stirring can lead to uneven browning – some might burn while others barely cook.

4. Let your roasted chickpeas cool a bit after pulling them from the oven. That extra minute or two lets them firm up and reach peak crunchiness.