Roasted chickpeas with coriander and cumin
Enjoy a crunchy and flavorful snack with this easy recipe for roasted chickpeas, seasoned with aromatic coriander, earthy cumin, and a hint of red pepper. Perfect for a healthy boost of protein and fiber!
- 24 May 2024
- Cook time 55 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 4.79g | 13% |
| Sugar 2.79g | 3% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.70g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 7ug | 1% |
| Choline 24mg | 5% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.18mg | 1% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.38mg | 0% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 3.32ug | 3% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.59mg | 14% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 170mg | 5% |
| Selenium, Se 2.17ug | 4% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.76mg | 7% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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