Roasted chickpeas are no news to the foodie world. However, my first few attempts were disastrous. I tried them several times, with canned and home-cooked chickpeas. And ended up with some chewy, rubber-like and by no means crunchy balls. Simply because I didn’t roast them long enough. A few recipes in the Internet call for 20 minutes roasting time. I must have seen only these recipes and couldn’t quite figure out what went wrong. As I never had roasted chickpeas before, I wasn’t quite sure what to expect. But chewy didn’t feel right, it tasted horrible.

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.

2 cups cooked chickpeas
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground sweet paprika
1/2 teaspoon cayenne pepper (or to taste)

Serves 6
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.


  1. 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!

  2. 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! 🙂

  3. Can you use canned chickpeas?

  4. 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 🙂

  5. Anja, your recipes are always brilliant! Another one for me for sure. Thanks.

  6. 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.

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