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  • 1 15-ounce can chickpeas, rinsed, drained, patted dry
  • 1/4 cup extra-virgin olive oil
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground toasted fennel seeds
  • 1/8 teaspoon cayenne pepper

Recipe Preparation

  • Preheat oven to 450°. Toss chickpeas in a bowl with oil and next 4 ingredients to coat. Season with salt and transfer to a rimmed baking sheet. Roast, stirring halfway through cooking, until crispy, 25–30 minutes.

Recipe by Marissa Lippert,Photos by Laura Loesch-QuintinReviews Section

Crispy Spiced Chickpeas - Recipes

Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

I’ve served these addictive chickpeas with 5 minute flatbreads and poached eggs as a Meat Free Monday meal but they also make a great elevenses snack or moorish nibble to go with pre dinner drinks.

Prep: 15 minutes
Cooking: 20 minutes
Total: 20 minutes


For the crispy chickpeas:-
800g canned chickpeas, drained
1 tsp Maldon Salt
2 tsp cumin
1 tsp smoked paprika
2 garlic cloves crushed
1 tsp cayenne pepper
1 tsp thyme (dried or fresh)
1 tbsp olive oil
Juice of 1/2 lemon

For the flatbreads
180g plain flour
180g greek yogurt
1 tsp baking powder

4 eggs
100g leaves – I used spinach but rocket or watercress would work

Spread the chickpeas out on a baking tray lined with baking parchment & roast for 10 mins at 180 degrees.

Tip the chickpeas into a bowl with all the remaining ingredients & return back to the baking tray for 15 mins stirring once during the cooking time.

For the flatbreads mix together the flour, baking powder & yogurt then get your hands in and form the mixture into a dough. Divide into 4 large balls or 8 smaller ones. Flatten on a flour dusted surface & place them in a lightly oiled hot pan or griddle for 1-2 mins each side.

For the poached eggs, get a deep pan of water boiling then reduce the heat so that the water is simmering but there are tiny bubbles around the edge.

Crack the eggs into individual cups.

Swirl the water using a spatula in one clockwise movement to create a whirlpool. Drop the eggs in one at a time & stick a lid on the pan.
After 3 mins lift out the eggs using a slotted spoon onto kitchen towel to absorb excess moisture.

Serve the chickpeas on top of the flatbreads with some leaves & the poached eggs on top.

Why make roasted chickpeas at home?

Roasted chickpeas have become somewhat of a thing lately: they’re now even sold packaged in grocery stores. But why buy them when you can make them at home? They’re simple and so tasty, cheaper than the packaged kind and you know exactly what’s in them. It’s one of our favorite ways to use chickpeas: and we’re always temped to eat the entire pan when we make them!

What are some of your favorite healthy snacks? Or crave-worthy splurges? Have you tried any packaged roasted chickpea brands that you love? Tell us in the comments below!

4. Buffalo Roasted Chickpeas

These Buffalo Roasted Chickpeas by Wendy Irene are quick, easy, and only contain 3 ingredients! They’re great on salads, in sandwiches, or eaten as a snack on their own. They’re also healthy because beans are a superfood. They are rich in protein, fiber, and antioxidants. According to some, they may aid in disease prevention too! These buffalo chickpeas are one of many creative ways to add beans to your diet.

Spiced Roasted Chickpeas

This party appetizer has a fraction of the fat found in nuts but is just as snackable. Consider the recipe as more of a formula you can use any of your favorite spices and spice blends instead of the Indian chaat masala called for here. Feel free to substitute za'atar, Chinese five-spice, ras el hanout, dukkah, Old Bay, Spanish smoked paprika and more.

Make Ahead: The chickpeas can be stored in an airtight container for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings makes about 3 cups


Preheat the oven to 400 degrees.

Dry the chickpeas thoroughly on paper towels by gently rolling them, then spread the chickpeas in a single layer on a large rimmed baking sheet. Drizzle with the oil and toss to coat, then sprinkle with the salt. Roast, shaking the pan occasionally, until golden brown and crisp on the outside, 20 to 30 minutes.

Remove from the oven. Taste, and sprinkle with more salt as needed, then season with chaat masala (or another spice), tossing or stirring until the chickpeas are evenly coated.

For maximum crispness, serve warm once the chickpeas have cooled, they will less be crisp but addictively chewy.

I Finally Figured Out How to Make the Crispiest, Crunchiest Chickpeas&mdashAnd They&rsquore Seriously Good on Everything

These oven-baked chickpeas are great on soups, salads, and grain bowls&mdashor for munching on by the handful.

Crispy chickpeas are one of those things you either need to nail, or it’s a total disappointment. Almost crispy chickpeas just don’t cut it. In my opinion, they need to be golden and crispy and salty and crunchy𠅊s in, so crunchy I disrupt others around me when I bite into them𠅊nd I need to be able to achieve that every single time.

Until recently, my results were inconsistent. My best attempts came from pan-frying, but I was determined to find a method that required less oil. After a fair amount of research and a lot of chickpea taste tests, I’m confident I’ve discovered the best, most reliable method there is. Here’s how to make crispy oven-baked chickpeas:

1. Preheat the oven to 450ଏ and place a rimmed baking sheet in the oven while it preheats. I&aposve found this to be the ideal oven temperature because it’s hot, but not so scorching hot it will burn the outsides of the chickpeas without cooking the insides. Pre-heating the baking sheet ensures the chickpeas crisp as soon as they hit the hot pan.

2. Drain and rinse a 15.5 oz. can of chickpeas, then pat very dry with paper towels.ਊny residual moisture will cause the chickpeas to steam instead of crisp.

3. When they’re dry, toss the chickpeas with 1 tablespoon olive oil and ¼ teaspoon each kosher salt and freshly-ground black pepper. Carefully remove the baking sheet from the oven, place the chickpeas on in an even layer, and return to the oven. Roast, shaking the pan halfway through, until crispy, 20 to 25 minutes. If you want, try switching up the seasonings—smoked paprika is a great option for spicy food lovers.

Now for the best part�ting them!! They&aposre addictive as is (you&aposll find yourself eating them by the handful off the baking sheet), but they can also be used anywhere you&aposd want a crouton or something crunchy. Try them on salads or soups, paired with roasted veggies (just cook the veggies in the oven alongside them, rotating the baking sheets halfway through), or as a topper to a grain bowl. Most recently, I paired them with roasted cauliflower, a lemon-y kale salad, and a punchy tahini dressing. Dee-lish. Just be sure to eat them right away—they&aposll soften as they sit.

Chard and Sausage with Crispy Spiced Chickpeas

This one-pot meal was inspired by a recipe in “Autentico” by Rolando Beramendi, who, in turn, borrowed the recipe from Trattoria Cammillo in Florence, Italy. We particularly liked the color that rainbow chard brought to the dish, but any variety works. To separate the leaves from the stems, cut along each side of the center vein.

Don't coat the chickpeas with cornstarch without first drying them thoroughly with paper towels. Excess moisture will cause the oil to splatter and prevent the chickpeas from crisping.

Crispy Indian Spiced Chickpeas

These easy Roasted Indian Spiced Chickpeas are the perfect recipe for a healthy afternoon snack!

I felt a little guilty in my Black Bean Hummus post a few weeks ago saying that I like black beans more than chickpeas for hummus, so now it’s time to share a recipe where chickpeas really shine and can’t be replaced. I mean, you can’t really roast black beans to a crispy, delicious snack, so chickpeas are the star here!

A couple years ago was the first time I discovered that you could roast chickpeas into a crispy little snack. I don’t remember where I read it, but the author of the post talked about snacking on these little chickpeas instead of popcorn, and I was intrigued.

You can find plenty of recipes online for both sweet (cinnamon sugar) and savory versions of roasted chickpeas, but I wanted to try doing an Indian spiced chickpea. I was delighted with the results, so here’s how to make it!

Start by making your spice mix, which is garam masala, paprika, cumin, garlic powder, and salt:

Drain and rinse two cans of chickpeas, and if you feel up to it, peel the skins off (I have a quick method on how to do that in my The Secret to *Really* Smooth Hummus post).

Dry the chickpeas well with a towel (otherwise the chickpeas won’t get crispy) and toss with a touch of grapeseed oil and the spice mix:

Spread the chickpeas out into a single layer on a sheet pan:

Roast the chickpeas for 30 minutes, shaking the pan occasionally, until the chickpeas are crispy.

Recipes you might like

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Za’atar Spiced Crispy Chickpeas

These crispy chickpeas may become your new favorite snack. They are tossed with za&aposatar (a sesame seed, sumac, oregano, and cumin spice blend) and then roasted until chickpeas take on a nutty flavor and texture. Serve as a snack or as part of our Over the Top Hummus Bar.  


  • 2 (15-ounce) cans chickpeas, drained, rinsed, and dried
  • ¼ cup extra virgin olive oil
  • 3 tablespoons Jamie Geller Za'atar
  • 1 teaspoon garlic powder
  • Pinch of cayenne
  • 1 tablespoon sumac
  • 1 teaspoon kosher salt


1. Preheat oven to 350°F, line a baking sheet with parchment paper.

2. In a medium bowl, toss chickpeas with evoo, za’atar, garlic powder, cayenne, sumac, and salt.

3. Spread chickpeas on lined sheet, and bake for 1 hour, stirring occasionally, until browned and crunchy.

4. Transfer to a serving bowl. Store chickpeas, covered, at room temperature for up to 3 days. Serve as a snack or as part of our Over the Top Hummus Bar.


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