Roasted chickpeas with cumin and chili powder
Discover a simple and delicious snack with our Roasted Chickpeas recipe, seasoned to perfection with cumin, chili powder, and a hint of red pepper. Perfectly crunchy and full of flavor, these chickpeas are an easy, healthy option for any time of the day. Click to get the full recipe!
- 04 Jun 2024
- Cook time 30 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
Roasted chickpeas with cumin and chili powder are a delicious and healthy snack that's easy to prepare. Packed with protein and fiber, these crispy chickpeas are flavored with a blend of spices that give them a satisfying kick. This recipe is perfect for a quick snack or as a crunchy topping for salads and soups.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- If you’re using canned chickpeas, drain and rinse them thoroughly under cold water. Pat them dry with a paper towel to remove as much moisture as possible. This will help them become crispier when roasted.
- In a large mixing bowl, combine the dried chickpeas, olive oil, red pepper flakes, ground cumin, chili powder, and salt. Stir well to ensure that the chickpeas are evenly coated with the oil and spices.
- Spread the seasoned chickpeas in a single layer on a baking sheet. Make sure they're not overcrowded to ensure even roasting.
- Place the baking sheet in the preheated oven and roast the chickpeas for 25-30 minutes, stirring them halfway through the roasting time to ensure they cook evenly. Keep an eye on them during the last few minutes to avoid burning.
- The chickpeas are ready when they are golden brown and crispy. If they are not crispy enough, you can leave them in for a few more minutes, but be careful not to overcook them or they might become too dry.
- Remove the baking sheet from the oven and let the chickpeas cool completely on the sheet. They will become even crunchier as they cool.
- If there are any leftovers, store the roasted chickpeas in an airtight container at room temperature for up to a week. They make for a great crunchy snack or a delicious topping for salads and soups.
Tips:
- Make sure to thoroughly dry the chickpeas after rinsing them to achieve maximum crunchiness.
- Shake or stir the chickpeas halfway through baking to ensure even roasting.
- For an extra burst of flavor, add a squeeze of lime juice or dust with a touch of smoked paprika before serving.
- Store any leftovers in an airtight container at room temperature to keep them crispy.
Roasted chickpeas with cumin and chili powder are a versatile and tasty addition to your snack repertoire. With their crunchy texture and bold flavors, they’re sure to become a favorite. Try them once, and you'll find yourself making them again and again!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 160kcal | 7% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 8g | 22% |
| Sugar 4.75g | 5% |
| Fat | |
| Fat 11g | 12% |
| Saturated 1.35g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 44mg | 8% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.36mg | 2% |
| Vitamin B6 0.87mg | 51% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.41mg | 0% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 4.87ug | 4% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 2.84mg | 26% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 290mg | 9% |
| Selenium, Se 3.79ug | 7% |
| Sodium, Na 550mg | 37% |
| Zinc, Zn 1.31mg | 12% |
| Water | |
| Water 140g | - |
| * 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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