Friday, August 17, 2012

Ode to the Chickpea

I love chickpeas. I mix them in my garbage salads, serve them heated with spices as a side to fish, add them to tuna salad, and sometimes eat them right out of the can. I love their nutty flavor and grainy texture. Plus, rich in fiber and protein, they’re good for you!

I was pretty excited when I saw this post from One Particular Kitchen blog. I’d heard of people roasting chickpeas like this, but had never tried it myself. In her post, Erin seasoned them with salt and cinnamon. I took a more savory approach and used cumin, chile powder and salt. They were delish! I munched on them as a snack, and also tossed a few into a salad for some extra crunch. This would be a great snack for parties too. Enjoy!


Roasted Chickpeas

Prep Time: 5 minutes

Cook Time: 40-45 minutes

Total Time: 50 minutes

Nutty, crunchy roasted chickpeas rule! The first time I made them I mixed in the spices before roasting. The flavor is much more pronounced if you do it right after they come out of the oven.


1 can chickpeas
Drizzle of olive oil
1 tablespoon cumin
1 tablespoon chile powder
1 teaspoon salt


Rinse and drain chickpeas. Preheat oven to 400 degrees F. While oven heats, lay chickpeas out on a baking sheet lined with paper towels to remove excess moisture. Using a second layer of paper towels, gently press down and roll chickpeas around to further remove moisture.

When oven is hot, remove paper towels and drizzle chickpeas with olive oil.

Roast 30-40 minutes until crispy and golden brown, being careful not to burn. Remove from oven and top with spices. Roll around with a spatula or your hand until they're well coated. Enjoy!

Adapted from Steamy Kitchen ( as seen in One Particular Kitchen.


4 Responses to “Ode to the Chickpea”

  1. 1

    Becca — August 21, 2012 @ 11:35 am

    every time i try they are soggy!! how do you get them crispy??

  2. 2

    Annakate — August 22, 2012 @ 11:12 am

    Make sure you really sop the water out with paper towels beforehand. And maybe you’re not cooking them quite long enough? Mine were super crispy! Check out Steamy Kitchen’s post on the topic (link at base of recipe) – she provides a really good tutorial. Miss you!

  3. 3

    tracey — August 24, 2012 @ 6:44 am

    Finally someone else that really appreciates such a delectable joy to eat,I seriously (especially in the summer eat (being Italian we call them garbonzos)probably at least 4 days a week.Both of my children love them as well.tossed in salads,hummus,garbonzo fritters,tossed with pasta,fried,……and since you were honest about it I will be honest to I have,on occasion,been known to open a can and have a little “snack” straight out of the can.Thanks for sharing this,it put a smile on my face.

    • Annakate replied: — August 24th, 2012 @ 9:08 am

      I’m so glad, Tracey! I just love them right out of the can, too. They’re so tasty! Chickpea fritters sound good too. I’ll have to try those. Thanks for the comment!!

Leave a Comment