Dec 17, 2010

Heart-loving holiday recipe: spice-roasted chickpeas

I’m not usually much of a snacker; I’m more of a three-meals-a-day type. But around the holidays, that changes. Everyone’s nibbling on something, and it’s kind of contagious (unfortunately.) And though I can’t eat those cheese straws, cheese balls, cream cheese dips or the other high-fat holiday snacks, I’m not about to sit in the corner and pout, no sirree. These roasted chickpeas are not only full of fiber and protein, but they’re also quite low fat. What other snacks can you say that about?

Most importantly, they are delicious, crunchy and addictive. When people grab a handful, they might not know what they’re eating. I had someone ask,”What kind of nuts are these?” It’s hard to believe that a lowly can of garbanzo beans can be so magically transformed.

For the seasoning, I chose a combination of Chinese five spice powder and cayenne pepper. But you can use any spice combination you’d like – I’ve provided some other roasted chickpea recipes below to get your creative juices flowing. My next version is going to be smoked paprika and cumin. Now I just need a party to take them to, because otherwise I’ll eat them all myself.

Spice-Roasted Chickpeas

1 can garbanzo beans, drained, rinsed and thoroughly dried

1/4 teaspoon Chinese five spice powder

1/4 teaspoon cayenne pepper (more to taste)

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil

Toss everything together and spread on a baking sheet. Roast at 400 degrees for 40 minutes or until completely crunchy.
(Note: some recipes call for cooking them only 20 minutes, but I found they needed 40. Check them halfway through and see what you think. If they are still chewy in the center, keep cooking!)

Other roasted chickpea recipes you might like:

Crispy Roasted Chickpeas with Moroccan Spices from Kalyn’s Kitchen
Roasted Chickpeas with Garlic, Cumin and Paprika from The Perfect Pantry
Roasted Chickpeas from Mark Bittman
Spice Roasted Chickpeas from Veggie Num Num (oops, didn’t mean to steal your title, Num Num!)


  • K

    Can’t wait to try this recipe!

  • whatwouldcathyeat

    Thanks for commenting, K – let me know what you think of them!

  • Tracy

    I want to make these right now but don’t have 5 spice powder–should I just skip it or add a different spice? Cumin? I usually use thyme and basil for everything…

  • dulcy

    Me too. I want to make them this weekend. But where do you get Chinese 5 Spice Powder?

  • whatwouldcathyeat

    Tracy, definitely substitute another spice. Cumin and chili powder with maybe a dash of cinnamon might be nice. Dulcy, you can pick up five spice powder at the Park Slope Food Coop.

  • I agree, the roasted chickpeas are a great nutritious snack! Thanks for the mention.

  • Can’t wait to make roasted chickpeas! These look great.

  • Tracy

    I just got the 5 Spice at Union Market–can’t wait! Thanks, Cathy!

  • oh my gosh these look SO good! I love chickpeas but have never had them roasted. I can’t wait to make them :)

  • Well done. As a fanatic of hummus, I will definitely try this. Thanks.

  • These were very good, but I’m not sure if I cooked them all the way. Should they be crunchy on the outside? Some of mine were, some weren’t. Whatever the case, they tasted good. I think I will cook them even longer next time. I went the full 40 minutes plus when making them.

  • whatwouldcathyeat

    John, yes they should be crunchy inside and out. 40 minutes at the high heat did the trick in my oven. Let me know if you try them again and cook for a longer time!

  • Hi! I tried these for our Christmas dinner, although I was a little nervous because my husband is not usually into the ‘healthier’ stuff, but I didn’t say what they were just left them out on the table, and there were barely any left for me!!! Thanks for sharing, it’s a great recipe!

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