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Crunchy Spiced Chickpeas

Chef John

"There's a Mexican joint Michele and I go to once in a while that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. It's a very nice touch, and a periodic reminder of what a great, highly-addictive snack this is. As in, only make single batches at a time, because you will eat everything you make. Season with any combination of spices that you like."
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Ingredients

1 d 1 h 10 m servings 243 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.
  4. Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 17
  1. 23 Ratings

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Most helpful positive review

What a great tasting and healthy snack!! Thanks Chef John!! I used one can of garbanzo beans instead of soaking dried beans. I drained and rinsed the beans thoroughly. I then laid them on paper ...

Most helpful critical review

will never make this again. disgusting.

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What a great tasting and healthy snack!! Thanks Chef John!! I used one can of garbanzo beans instead of soaking dried beans. I drained and rinsed the beans thoroughly. I then laid them on paper ...

Yum! We added a bit more of the spices, a sprinkle instead of a pinch,and had to use cajun seasoning since I was out of cayenne pepper. We also added a bit of salt after trying them. Very good.

Soaking the beans allows the hour of roasting to cook them and make them chewable when they come out of the oven. If you just put spices on dried beans, they won't cook and you'll crack your te...

I love using chickpeas (garbonzo beans) instead of nuts as a snack. This recipe is extremely flexible. You can use any spices that you love with them. You can even roast in a skillet them wit...

First of all, it's bland. Needs a lot of salt and a good kick of spices, not just the pinch recommended. Really hit it with salt and oil. Also, don't overcook them. My oven is a bit uneven an...

will never make this again. disgusting.

The spices weren't very strong on these. Definitely use more than a pinch. I left them in just under an hour. Also I used canned chickpeas, drained and rinsed, because that's what I had. These m...

Very tasty! Doubled the recipe and did not make any other changes. Served as an appetizer at family gathering. The seasoning was good, the chickpeas were firm, but not hard. Plan to make aga...

Would not make this again. Too bland even after adjusting spices.