Roasted chickpeas with coriander and cumin
Roasted chickpeas with coriander and cumin feature a blend of earthy spices that enhance the natural nuttiness of chickpeas. This simple snack is great for quick bites or as a salad topping, with easy preparation and roasting.
Cook time 55 min
Prep time 20 min
Ingredients:
1/2 tsp red pepper (spice)1 tsp coriander leaves
3/4 tsp ground cumin
15 oz chickpeas
1 dash salt
1 tbsp olive oil
Roasted chickpeas with coriander and cumin are a delicious and healthy snack that combines earthy spices with the natural nuttiness of chickpeas. This simple recipe is perfect for a quick bite or as an addition to salads and bowls. With just a few ingredients and minimal prep time, you can enjoy a tasty and nutritious treat.
Instructions:
- Preheat your oven to 400°F (200°C, or gas mark 6).
- Open the can of chickpeas and pour them into a strainer or colander.
- Rinse the chickpeas under cold running water to remove any brine.
- Shake the strainer to get rid of excess water and spread the chickpeas on a clean kitchen towel or paper towels.
- Pat the chickpeas dry gently but thoroughly to ensure they roast well.
- Transfer the dried chickpeas to a large mixing bowl.
- Drizzle 1 tablespoon of olive oil over the chickpeas and toss to coat them evenly.
- Add in the 1/2 teaspoon of red pepper, 3/4 teaspoon of ground cumin, and 1 teaspoon of dried coriander leaves.
- Season with a dash of salt to taste.
- Toss the chickpeas again to ensure all the spices and oil are evenly distributed.
- Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper or non-stick foil.
- Place the baking sheet in the preheated oven.
- Roast the chickpeas for 25 to 35 minutes, stirring or shaking the pan halfway through the cooking time to ensure an even roast.
- The chickpeas should be golden brown and crunchy when they are done. Keep a close eye on them towards the end of the cooking time to prevent burning.
- Once roasted, remove the baking sheet from the oven and let the chickpeas cool for a few minutes. The chickpeas will continue to crisp up as they cool.
- Serve warm or at room temperature as a snack, salad topping, or side dish.
Enjoy your roasted chickpeas with coriander and cumin as a crunchy, flavorful snack or toss them into your favorite dishes for an extra burst of flavor. They are perfect for meal prep and can be stored for several days, maintaining their crispiness.
Roasted chickpeas with coriander and cumin FAQ:
The chickpeas are done roasting when they are golden brown and have a crunchy texture. You should stir or shake the pan halfway through the 25 to 35 minutes to ensure even roasting. Keep a close watch in the last few minutes to prevent burning.
Yes, you can use dried chickpeas, but you'll need to soak and cook them first. Soak them overnight, then boil until tender before following the rest of the recipe. Make sure to thoroughly dry them before roasting.
Store leftover roasted chickpeas in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator, but they may lose some crunchiness.
If you need a substitute for ground cumin, you can use ground coriander or a combination of chili powder and paprika for a similar flavor. However, the taste may vary slightly.
Yes, you can adjust the spice levels according to your preference. Increase or decrease the amount of red pepper for more or less heat, or omit it entirely if you prefer a milder flavor.
Tips:
- Rinse and dry the chickpeas thoroughly before roasting to ensure they become crispy.
- To enhance the flavor, let the chickpeas marinate in the spices for a few minutes before roasting.
- Spread the chickpeas out in a single layer on the baking sheet to allow for even cooking.
- Stir the chickpeas halfway through the roasting time to ensure they cook evenly on all sides.
- Store any leftovers in an airtight container to keep them crispy.
Nutrition per serving
4 ServingsCalories 100kcal
Protein 5g
Carbohydrates 15g
Fiber 4.79g
Sugar 2.79g
Fat 6g
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