Oven Roasted Chickpeas with Moroccan Spices

When hunger strikes, do you grab the first food you see? Unfortunately it isn’t always the healthiest snack choice. Well you’re not alone! Although I hate to admit it, I sometimes don’t choose the best snacking choices. Most of the time, if I plan ahead, I am a smart snacker. I try to eat something little every two to three hours and keep something in my purse and car just in case. Granola bars and baked vegetable chips are usually my go to snack because they are portable and satisfying. But sometimes you just want a crunchy little snack. Here is one snack that you can feel good about eating-Roasted Chickpeas! I just recently discovered this healthy and tasty snack. Full of fiber and high in protein, these chickpeas are the perfect answer when you have a snack attack. Throw a baggie of these in your lunch box and avoid those vending machines when hunger strikes.

One Year Ago: Cheesecake Brownies

Oven Roasted Chickpeas with Moroccan Spices

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Ingredients:

  • 2 (15 ounce) cans of chickpeas (garbanzo beans)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chile powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt (or to taste)
  • Dash cayenne pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Drain and rinse chickpeas in a colander under running water. Pat dry with a kitchen towel
  3. In a medium bowl, whisk together olive oil and spices. Add chickpeas and toss until coated with spice mixture. Spread chickpeas out on a rimmed baking sheet.
  4. Roast, shaking the pan occasionally, until the chickpeas are slightly brown and crunchy, 35-40 minutes. Cool slightly before serving. Adjust seasoning to taste.

Yields: about 4 cups (16 servings/72 calories per 1/4 cup serving)

Source: adapted from We Are Not Martha

48 Responses to “Oven Roasted Chickpeas with Moroccan Spices”

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    Meredith — August 25, 2011 @ 2:51 pm

    looks amazing!

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    Amy — August 25, 2011 @ 2:54 pm

    I’ve had these once before and they’re seriously as addicting as chips! I def have to make them. These look delicious :)

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    Mademoiselle Black — August 25, 2011 @ 2:59 pm

    Never seen before, but look good and tasty :-)

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    Danielle — August 25, 2011 @ 3:15 pm

    I have seen this recipe in various guises, and I think it’s a great idea. Between this and popcorn, both healthy snacks, but satisfy that salty crunch need.

    However when I tried this, with beans I soaked, I either got chickpeas that were still chewy, or burnt ones that tasted like corn nuts, mmmm. Why is it that I’m roasting them but they come out either under or over? How did you know they were ready?

    • Christina replied: — September 3rd, 2011 @ 9:27 pm

      Danielle,
      I have also had problems trying recipes where the chickpeas turn out chewy. One thing that I have tried when making roasted chickpeas is to pull one or two off the baking sheet towards the end of the baking time to test for doneness. I wait for the chickpea to cool slightly and pop it in my mouth. If it is still chewy, I keep them in the oven for a few minutes longer then test again. :)

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    Judy — August 25, 2011 @ 3:26 pm

    Been sweatin’ over the oven most of the day, I like this idea, I love chick peas, but alas, it must wait for a cooler day :)

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    chicaandaluza — August 25, 2011 @ 3:46 pm

    We eat loads of chick peans but never thought of making my own chick pea snack. Consider this remedied – thank you!

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    sallybr — August 25, 2011 @ 3:47 pm

    I’ve had the same problem Danielle refers to – I’ve tried roasting chickpeas a couple of times, but they turned out mushy instead of crunchy

    I am wondering if different brands behave differently, maybe my canned chickpeas are not that great to start with?

    any ideas?

    • Christina replied: — September 3rd, 2011 @ 9:31 pm

      I personally have not noticed a difference in the brand of the chickpeas. But one thing that I always do when making roasted chickpeas is to pull a few off the baking sheet towards the end of the baking time to test for doneness. I wait for the chickpea to cool slightly and taste. If it is still chewy, I keep them in the oven for a few minutes longer then test again. Let me know if you give them a try! :)

      • sallybr replied: — September 3rd, 2011 @ 9:33 pm

        I will make sure to do that next time – I am a bit impatient, maybe that’s the root of “some” of my problems ;-)

        thank you!

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    thefooddoctor — August 25, 2011 @ 3:57 pm

    I can’t believe how easy this is and I love all the spices in it..
    I just might try it tomorrow

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    Junia @ Mis Pensamientos — August 25, 2011 @ 4:26 pm

    i love roasted chickpeas! there are so many spices out there you can flavor it with too! my favorite is with italian seasonin :D

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    overtimecook — August 25, 2011 @ 5:50 pm

    I *love* roasted chickpeas- I eat them basically every day for lunch. I’ve never tried these flavors though- I’m going to try them! Yum!

    -Miriam

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    Karen — August 25, 2011 @ 6:40 pm

    I love that you give us some healthy snacks and meals. These look yummy – I’ll be making them this weekend. Thanks!

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    ChgoJohn — August 25, 2011 @ 6:51 pm

    I’ve eaten roasted chick peas before and enjoyed them. Your spice combination would make them even better. And you’re right, these are a healthy snack.

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    Bluejellybeans — August 25, 2011 @ 7:08 pm

    Chickpeas or garbanzos, as we call them in Spanish, are quite popular over here. And I may say you can buy them roasted, but this way is much more healthy and delicious for sure. Great idea!

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    Lauren at Keep It Sweet — August 25, 2011 @ 7:34 pm

    What a great combo of spices! I need to make some roasted chickpeas to snack on.

  15. #
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    Caroline — August 25, 2011 @ 7:46 pm

    What a delicious and healthy snack, I love it! I might eat the entire bowl though…. :)

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    Erwan Heussaff — August 25, 2011 @ 8:14 pm

    you can never go wrong with chickpeas!

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    Reem — August 25, 2011 @ 11:53 pm

    OK now I want this right now… I love roasted chickpeas, with lots of spices and this looks divine…
    So healthy and crunch.. Yumm

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    The Café Sucré Farine — August 26, 2011 @ 7:09 am

    Your pictures alone make me want to grab a handful of these but I bet the aroma while they are roasting is amazing! Thanks, Chris

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    Nicole@HeatOvenTo350 — August 26, 2011 @ 12:05 pm

    I have to try these. They look like they would be hard to stop eating!

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    Nyssa — August 26, 2011 @ 3:27 pm

    Definitely can’t wait to try this! I’ve never seen toasted chickpeas before!

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    Liz — August 27, 2011 @ 7:57 am

    Dr. Oz was touting these on his show yesterday! What a delicious, healthy snack!!!

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    Eliot — August 27, 2011 @ 9:58 am

    I tried one recipe that basically caramelized them. But, obviously, this sounds much healthier. I love garbanzo beans and will try this soon. (I am sure that it will beat the choco covered cherries that I have been snacking on!!!!!) :)

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    Fran {The Flavorful Fork} — August 27, 2011 @ 11:51 am

    Tried making roasted chickpeas before but they didn’t come out crunchy as I had hoped. Perhaps I didn’t leave them in the oven long enough?

    • Christina replied: — September 3rd, 2011 @ 9:29 pm

      That sounds like what happened! I always pull a few off the baking sheet towards the end of the baking time to test for doneness. Just wait for the chickpeas to cool slightly and taste. If it is still chewy, keep them in the oven for a few minutes longer then test again. :)

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    fivefinickyeaters — August 28, 2011 @ 12:08 am

    Yum, chickpeas one of my favorite things. Like all of the spices..mmm

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    Tres Delicious — August 28, 2011 @ 2:31 am

    Looks tasty and enticing. Sounds crispy also.

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    Rufus' Food and Spirits Guide — August 29, 2011 @ 1:43 pm

    Yep, I would’ve loved to make these before the trip too. Seriously delicious looking.

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    Jacqueline — August 30, 2011 @ 3:04 pm

    I have some raw chickpeas in my pantry right now… can I use them instead of buying canned chickpeas? If so, how should I go about preparing them before roasting?

    • Christina replied: — August 31st, 2011 @ 8:41 pm

      Jacqueline,
      By raw chickpeas do you mean dried? If so, many bags of dried chickpeas have directions on the bag on how to soak and cook them. Just follow the directions to soak and cook them and continue on with the recipe. Let me know if you have any other questions and how they turn out for you! :)

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    shannon — November 25, 2011 @ 4:49 pm

    I just made these and they’re very good. I’ve made roasted chickpeas before but not with this spice mix. It’s tasty.
    For those who found them a little chewy, I’ve found that drying them off after rinsing is important. Really take the time to get them as dry as possible, and make the oil coating on the beans is even – that’ll help them get nice and crispy.
    Replace Cheez-its for my afternoon snack this week!

    • Christina replied: — November 30th, 2011 @ 8:20 pm

      Shannon,
      I love these chickpeas! I make at least one batch a week! I am so glad that you enjoyed them! :)

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    Myrthe — December 19, 2011 @ 7:50 am

    I’ve made these on a whim, I didn’t have all the spices so I improvised a little.. They were still pretty good! I had the same problems as some of you.. I didn’t dry the chickpeas well enough so they didn’t turn out as crunchy. But like I said, still good! I’ll be making these more often.

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    P.Alley — January 14, 2012 @ 9:19 pm

    I made 2 batches of these today – once with chickpeas, and the second time with small white beans (reduced the baking time to ~25 minutes). So tasty!! And I don’t feel bad snacking on these :D
    One thing that might help other readers: The first time I tried this recipe (a couple months ago), my chickpeas turned out chewy, like several of you have mentioned. I think it was because I didn’t allow them to dry completely before mixing them into the spice/oil mix, because when I made them today, I made sure to dry them VERY WELL and they came out crisper. Hope this helps!

    • Christina replied: — January 18th, 2012 @ 2:53 pm

      Thanks so much for letting me know how these turned out. I make these all the time for quick snacks…so addicting! Thanks so much for your tips…I can’t wait to try them with small white beans! :)

  31. Pingback: Honey Cinnamon Roasted Chickpeas | Sweet Pea's Kitchen

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    thekalechronicles — January 23, 2012 @ 1:08 pm

    I hopped over here from your recent recipe for honey cinnamon ones. I like the spicy Moroccon profile here — I’ll have to try them.

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    Chris — January 23, 2012 @ 2:13 pm

    I am CONSTANTLY making roasted chickpeas after seeing them on joythebaker.com a few months back. I found a favorite spice mix to be garlic powder, cumin, and smoked paprika! I love that you can keep the sodium level to a bare minimum, even using canned beans! These travel so well, too! I get nervous when these babies aren’t in the frig for my ‘emergency’ afternoon grabs!

    Spread the love!!

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    Gena Moore — January 23, 2012 @ 4:16 pm

    Adding the ingredients to my grocery app on my phone at this minute! Making these tonight!!!

    • Christina replied: — February 2nd, 2012 @ 8:36 pm

      I hope you enjoyed them Gena! They are one of my favorite snacks! :)

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    rumpydog — January 23, 2012 @ 6:43 pm

    Jen made these instead of the sweet ones… they ROCK!

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    John — February 1, 2012 @ 1:21 pm

    I made these but wasn’t sure what to do with the leftovers. I put them in a tupperware container but the next day they were a bit mushy after being crunchy the day before. Thoughts on how to keep the crunch? Thanks!

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    rumpydog — February 20, 2012 @ 7:49 pm

    Just wanted to thank you again for this recipe. I’ve made these several times now and I just love ‘em!

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    Jenipher Geoffrey (@DjCakes) — August 26, 2012 @ 8:33 pm

    350 degree F for 45 min seems to be the magic ticket in my oven. They are also great coated in Franks Red Hot Sauce. So glad I tried these.

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    Diana — February 9, 2013 @ 7:20 pm

    How long would these keep for?

    • Christina replied: — February 19th, 2013 @ 9:03 pm

      Diana,
      These chickpeas will keep for up to a week in an airtight container (if they last that long! ;) ) If you give them a try I would love to hear how they turn out for you! :)

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