Spiced Roasted Chickpeas
Crunchy, golden chickpeas tossed in olive oil, cumin, smoked paprika and garlic powder. Thoroughly drying the chickpeas and letting them cool in the turned-off oven gives a shatteringly crisp snack.
- Prep
- 19 min
- Cook
- 33 min
- Wait
- 40 min
- Total
- 1 hr 32 min
- Makes
- About 2 cups (4 servings of ½ cup). The 3 cups of drained chickpeas shrink to about 2 cups as they dry and roast.
Steps
Before you start
- Position an oven rack in the center and preheat the oven to 400°F (200°C).
- Drain and dry the chickpeas well. Moisture is the main cause of soft, chewy results.
- Read the timing: 10 minutes of air-drying, then 33 minutes of roasting (15 minutes plain plus 18 minutes seasoned), then 30 minutes of cooling in the oven for maximum crunch.
- Plan for about 92 minutes in total, of which about 19 minutes is hands-on.
Preheat and line panOven 400°F / 205°C
- Place a rack in the center of the oven and preheat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Oven reaches 400°F (200°C).
Drain and rinse
- Pour the chickpeas into a colander, rinse under cold running water for 30 seconds, and shake off the excess water.
- You should have about 3 cups (520 g).
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Ready when: Canning liquid and foam are rinsed away.
Dry thoroughly
- Spread the chickpeas in a single layer on a clean kitchen towel.
- Cover with a second towel and gently roll and pat until no visible moisture remains.
- Rub off any loose skins and discard them.
- Let the chickpeas air-dry for 10 minutes.
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Ready when: Chickpeas feel dry to the touch and a paper towel pressed on them picks up no moisture.
Tip: Wet chickpeas steam in the oven and turn leathery, so don't skip drying.
Mix the spices
- In a small dish, stir together the cumin, smoked paprika, garlic powder, salt and cayenne, if using.
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Ready when: Spice mix is evenly colored.
Roast plain firstOven 400°F / 205°C
- Spread the dry chickpeas on the lined pan in a single layer with space between them.
- Roast for 15 minutes at 400°F (200°C), without any oil or spices yet, to drive off more moisture.
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Ready when: Chickpeas look dry and matte, with some skins beginning to split.
Tip: Adding spices later keeps the garlic powder and paprika from scorching.
Oil and season
- Carefully remove the pan from the oven.
- Drizzle the olive oil over the chickpeas and sprinkle with the spice mix.
- Toss with a spatula directly on the pan (or transfer to a bowl, toss, and return to the pan) until evenly coated, then re-spread in a single layer.
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Ready when: Every chickpea is lightly glossy and speckled with spices.
Tip: The pan is hot. Use oven mitts.
Finish roastingOven 400°F / 205°C
- Return the pan to the oven and roast 18 minutes more at 400°F (200°C), shaking the pan firmly after 9 minutes so the chickpeas brown evenly.
- If they are not yet deep golden at 18 minutes, roast up to 2 minutes longer.
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Ready when: Deep golden brown, and one chickpea cooled for a minute crunches when bitten, with a dry, crisp shell.
Tip: Start checking color at 14 minutes. Smoked paprika can taste bitter if the chickpeas get too dark.
Cool in the oven
- Turn the oven off, prop the door open about 1 inch (2.5 cm) with a wooden spoon, and leave the pan inside for 30 minutes so the chickpeas dry and crisp further.
- Then remove the pan and make sure the chickpeas are completely cool, with no warmth when touched, before serving or storing.
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Ready when: Chickpeas are hard and crunchy and completely cool to the touch.
Tip: They crisp as they cool, so don't judge crunchiness straight from the oven. Warm chickpeas sealed in a container will steam and go soft.
Finish and serve
- Transfer the cooled chickpeas to a bowl, grate the lemon zest over them if using, taste, and add a pinch more salt if needed.
- Toss and serve.
- For storing, see the storage notes and add the zest only when serving.
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Ready when: Chickpeas taste well seasoned and bright.
Tip: Add the lemon zest only just before serving, since moisture softens the crust.
Good to know
Tips
- Don't crowd the pan. Chickpeas touching each other will steam, so use two pans if needed.
- Removing the loose skins is optional, but they help the chickpeas dry faster and crisp more evenly.
- Ovens vary, so start checking for color at 14 minutes into the seasoned roast.
- For other flavors, swap the spices for za'atar and sumac, or ½ teaspoon ground coriander and cinnamon.
Make ahead
"Roast up to 2 days ahead. Cool completely (no warmth at all), then store in a loosely covered container at room temperature. Add the lemon zest just before serving."
Storage & reheating
"Room temperature: once completely cool, keep in a loosely covered container for up to 2 days; they are crunchiest on the first day. Fridge: not recommended, as moisture softens them. Freezer: freeze completely cooled chickpeas in an airtight bag for up to 2 months. To re-crisp softened or frozen chickpeas, spread on a baking sheet and heat at 350°F (175°C) for 8 to 10 minutes, then cool completely."
Substitutions
- canned chickpeas → 3 cups (about 520 g) home-cooked chickpeas, well drained. Cook until just tender, not mushy, and dry very well. Roasting time may be a few minutes longer.
- smoked paprika → sweet paprika. Milder and less smoky; add a pinch of extra cumin for depth.
- extra-virgin olive oil → avocado oil. Neutral flavor and a higher smoke point.
- garlic powder → onion powder. Gives a similar savory background.
