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Gallery Spicy Roasted Chickpeas Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry 1 teaspoon cayenne pepper 1 tablespoon cumin seed Coarse salt
Gallery Spicy Roasted Chickpeas
Recipe Summary Servings: 8
Gallery
Spicy Roasted Chickpeas
Spicy Roasted Chickpeas
Spicy Roasted Chickpeas
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry 1 teaspoon cayenne pepper 1 tablespoon cumin seed Coarse salt
Directions
Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Reviews (10)
Add Rating & Review 475 Ratings 5 star values: 87 4 star values: 146 3 star values: 151 2 star values: 76 1 star values: 15
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Reviews (10)
Add Rating & Review 475 Ratings 5 star values: 87 4 star values: 146 3 star values: 151 2 star values: 76 1 star values: 15
Add Rating & Review
475 Ratings 5 star values: 87 4 star values: 146 3 star values: 151 2 star values: 76 1 star values: 15
475 Ratings 5 star values: 87 4 star values: 146 3 star values: 151 2 star values: 76 1 star values: 15
475 Ratings 5 star values: 87 4 star values: 146 3 star values: 151 2 star values: 76 1 star values: 15
5 star values: 87 4 star values: 146 3 star values: 151 2 star values: 76 1 star values: 15
Martha Stewart Member Rating: 4 stars 01/16/2018 Made this last night and although everyone pretty much liked them, they were 'way too hot for our taste so next time I'll cut the cayenne pepper down to a half teaspoon. As per recommendations form other cooks, I used ground cumin and added a pinch of cumin seed as well. Quick and easy. Martha Stewart Member Rating: 4 stars 12/14/2013 I had never had roasted chickpeas before but saw the recipe on Pinterest as part of my following Martha Stewart. I made a small batch today, half roasted using this recipe and the other half I made into a marinated salad. My kids flipped when the saw them as they like to make them before hiking and taking them along for the protein. They really liked this version. I can see where you could change this up spice wise and have some fun trying new ways to enjoy these healthy treats. Martha Stewart Member Rating: Unrated 08/16/2013 I hate cumin, any other suggestions to replace it? Martha Stewart Member Rating: Unrated 04/30/2013 Oh, and mine are at 350 not 450. Martha Stewart Member Rating: Unrated 04/30/2013 Tweick, I usually cook mine for at least 30 minutes, up to 35 or 40. I use fresh soaked overnight. They are ready to be perfect and crispy when they are lightly tanned. Martha Stewart Member Rating: Unrated 04/04/2013 They taste wonderful but mine are soggy and not crispy at all :( anyone have any ideas why? Martha Stewart Member Rating: 5 stars 02/17/2013 I also made this with ground cumin. It's so quick, easy, and delicious--it's going to be a party staple in my house! Martha Stewart Member Rating: Unrated 11/30/2012 * and I used ground cumin not seeds* Martha Stewart Member Rating: Unrated 11/30/2012 OMG! this is such a quick, easy & delicious dish. I made it as a side dish tonight & there wasn't a pea left on anyone's plate. My wife is not a fan of chic peas but she readily ate her portion & snuck a pea of my plate too! Martha Stewart Member Rating: Unrated 05/26/2012 Yummy tasting, but I think the recipe should have said GROUND cumin, as using cumin seeds whole was kind of gross texturally.Martha Stewart Member
Rating: 4 stars 01/16/2018
Made this last night and although everyone pretty much liked them, they were ‘way too hot for our taste so next time I’ll cut the cayenne pepper down to a half teaspoon. As per recommendations form other cooks, I used ground cumin and added a pinch of cumin seed as well. Quick and easy.
Rating: 4 stars
Rating: 4 stars 12/14/2013
I had never had roasted chickpeas before but saw the recipe on Pinterest as part of my following Martha Stewart. I made a small batch today, half roasted using this recipe and the other half I made into a marinated salad. My kids flipped when the saw them as they like to make them before hiking and taking them along for the protein. They really liked this version. I can see where you could change this up spice wise and have some fun trying new ways to enjoy these healthy treats.
Rating: Unrated 08/16/2013
I hate cumin, any other suggestions to replace it?
Rating: Unrated
Rating: Unrated 04/30/2013
Oh, and mine are at 350 not 450.
Tweick, I usually cook mine for at least 30 minutes, up to 35 or 40. I use fresh soaked overnight. They are ready to be perfect and crispy when they are lightly tanned.
Rating: Unrated 04/04/2013
They taste wonderful but mine are soggy and not crispy at all :( anyone have any ideas why?
Rating: 5 stars 02/17/2013
I also made this with ground cumin. It’s so quick, easy, and delicious–it’s going to be a party staple in my house!
Rating: 5 stars
Rating: Unrated 11/30/2012
- and I used ground cumin not seeds*
OMG! this is such a quick, easy & delicious dish. I made it as a side dish tonight & there wasn’t a pea left on anyone’s plate. My wife is not a fan of chic peas but she readily ate her portion & snuck a pea of my plate too!
Rating: Unrated 05/26/2012
Yummy tasting, but I think the recipe should have said GROUND cumin, as using cumin seeds whole was kind of gross texturally.
All Reviews for Spicy Roasted Chickpeas
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All Reviews for Spicy Roasted Chickpeas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
