Fast forward a year or so: by coincidence I came across a recipe for roasted chickpeas that call for 40-50 minutes roasting time. Now we are talking. My first few attempts were huge hits with my family, each batch was munched up within a very short time. The seasoning can be any combination of herbs and spices. For now, spicy is our favorite. A hearty combination of cumin, paprika and cayenne pepper. A no-guilt snack that munches away as quickly as crisps.
1 teaspoon ground sweet paprika
Preheat oven to 180C/375F.
Spread the cooked chickpeas on a kitchen or paper towel and pat dry.
Combine spices and salt in a small bowl. Coat chickpeas with olive oil, then sprinkle spice mix over them. Toss until evenly coated.
Arrange in a single layer on a baking sheet. Roast for about 45 minutes, or until crunchy and no longer soft inside. Let cool. Ready to serve.
the spices must make this WONDERFUL.
I’m right there with you! I’ve never understood the 20 minute roasting suggestion. These aren’t crunchy or snackable after 20 minutes; I roast mine for 22 minutes, stir them, then roast for another 18-22 more minutes. I love these so much!
Ive wanted to try these for agessss but never new what flavourings to go for..until now! I trust your opinion utterly and plan on trying these asap! 🙂
Can you use canned chickpeas?
Thanks so much for posting this. I would’ve likely had the same experience as your first few if I hadn’t read this. I might try and throw in a bit of smoked paprika in addition to the sweet to changeup the flavor a bit. Thanks for the recipe 🙂
Yes, canned chickpeas are fine.
Anja, your recipes are always brilliant! Another one for me for sure. Thanks.
I love roasted chickpeas, but with mine I dry roast them for about a half an hour, then toss them with the oil + spices and put them back in the oven. They get even crunchier without the oil at the beginning.
just did this, delish!