Indian-Spiced Roasted Chickpeas

Indian-Spiced Roasted Chickpeas

33
Naomi Witzke 16

"Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching."
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Ingredients

2 h 35 m servings 215 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 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.
  3. 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.

Reviews

33
  1. 46 Ratings

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Most helpful positive review

I am the one who submitted this recipe. I'd like to point out that although the nutrition information makes it sound like this recipe is high in fat, most of the oil stays in the pan when you'r...

Most helpful critical review

The spice flavor was very good, but I didn't like the texture. They weren't like a crunchy snack . . more of just a dry mealy (?) kind of thing. I ended up trying to pan fry them after the roa...

I am the one who submitted this recipe. I'd like to point out that although the nutrition information makes it sound like this recipe is high in fat, most of the oil stays in the pan when you'r...

Excellent! A few tips: first.. the quality of your chickpeas will cause these to be mealy, or not. Field Day organics sells amazing chickpeas in a can, and they are creamy, not mealy, so they r...

I thought this sounded interesting and decided to try it out on my kids. They loved it!! Quick, simple recipe to make that will make a healthy snack! Brought it to dinner club and they all as...

This recipe turned out very interesting. I really like it as a snack. It reminds me of boiled peanuts that have been shelled and seasoned. I just made a batch of them to see what I thought. ...

these were so so good. I didn't even have any lemon juice or coriander and they were still so so good. I think they needed a lot of extra time to get them crunchy, but crunchy they were! be s...

The house smelled so good while these were in the oven. They are delicious. I will put the oven on convection next time so they will be good and crispy. Thanks for this recipe I will be making i...

luved it! The key to getting them a little crunchy is to place them in a single layer when baking. And check up on them as they are in the oven- you may need to keep them longer! We finished the...

These are yummy if you like the somewhat sweet, Indian flavor - which I DO! However, describing the texture as "crispy" is a bit misleading. They are a TAD crispy on the outside and normal bea...

The spice flavor was very good, but I didn't like the texture. They weren't like a crunchy snack . . more of just a dry mealy (?) kind of thing. I ended up trying to pan fry them after the roa...