Crispy Tandoori-Spiced Chickpeas

Crispy chickpeas are not only ridiculously easy to throw together, but they’re a lighter alternative, which means you don’t have to limit yourself to just a handful.

Created by: Nicole Leggio, Cooking for Keeps

Ingredients

  • 2 cans (14.5 oz. each) chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon brown sugar
  • 1 teaspoon ground ginger
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 400°F.
  • In a small bowl, whisk together paprika, turmeric, brown sugar, ginger, cayenne, cinnamon, coriander, cumin and salt.
  • Tip: You can adjust the seasonings as you see fit. So if you like things on the sweeter side, add a little bit of brown sugar, or a little on the spicier side, add a little bit more cayenne.
  • Toss chickpeas with olive oil in a medium bowl. Pour on to a rimmed baking sheet and sprinkle with a little bit of salt and pepper.
  • Roast for 25 minutes and toss with a spoon half way through to prevent burning. After 25 minutes, remove from oven, pour chickpeas back in bowl and toss with spices.
  • Place back in the oven and roast until crispy, another 5 minutes or so. Season to taste with salt and pepper. Serve right away.
  • Tip: Crispy chickpeas will last 12 hours uncovered if you want to make them ahead of time. If you want to make them and then store, they won’t retain that super crisp crunch, but they’ll still be just as tasty, chewy and addictive as they were straight from the oven.

Recipe Information

Ingredients

  • 2 cans (14.5 oz. each) chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon brown sugar
  • 1 teaspoon ground ginger
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 400°F.
  • In a small bowl, whisk together paprika, turmeric, brown sugar, ginger, cayenne, cinnamon, coriander, cumin and salt.
  • Tip: You can adjust the seasonings as you see fit. So if you like things on the sweeter side, add a little bit of brown sugar, or a little on the spicier side, add a little bit more cayenne.
  • Toss chickpeas with olive oil in a medium bowl. Pour on to a rimmed baking sheet and sprinkle with a little bit of salt and pepper.
  • Roast for 25 minutes and toss with a spoon half way through to prevent burning. After 25 minutes, remove from oven, pour chickpeas back in bowl and toss with spices.
  • Place back in the oven and roast until crispy, another 5 minutes or so. Season to taste with salt and pepper. Serve right away.
  • Tip: Crispy chickpeas will last 12 hours uncovered if you want to make them ahead of time. If you want to make them and then store, they won’t retain that super crisp crunch, but they’ll still be just as tasty, chewy and addictive as they were straight from the oven.