Spiced Roasted Chickpeas

As much as I enjoy them, I could probably count the number of hors d’oeuvres I’ve made on one hand. But we were invited to a party featuring finger foods this weekend (we’ve all got toddlers so this was a very practical move, as well as a yummy one) and it seemed like a good time to try making the roasted chickpeas I’ve been seeing recipes for all year (on The Kitchn, Kalyn’s Kitchen, Mark Bittman’s blog, and more.)

This simple hors d’oeuvre has so much going for it. Namely, it is easy, cheap, simple, healthy, exotic, and delicious. It’s also fun to say “GARBANZO BEAN!” loudly. So you can’t really go wrong…

Rinsing the chickpeas by Eve Fox, Garden of Eating blog, copyright 2011

These are addictive so it pays to make a big batch – one can won’t get you very far. I used three cans of organic garbanzo beans (I strongly suggest that you use Eden Organics as they are the only company I know of that does not use the toxic chemical BPA in the linings of their cans.) If you have time to soak and cook dried garbanzo beans, by all means, go for it!

Organic garbanzo beans in a BPA-free can from Eden by Eve Fox, Garden of Eating blog, copyright 2011

I made three different spice mixes — garam masala, curry powder, and ras el hanout, a Moroccan spice blend that typically includes cardamom, cloves, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorns, and turmeric. All three were tasty.

Three spice mixes by Eve Fox, Garden of Eating blog, copyright 2011

Don’t skip the step of drying the beans with a towel – you want to start out with as little extra moisture as possible since you’re trying to dry them out.

Drying the chickpeas by Eve Fox, Garden of Eating blog, copyright 2011

One of the recipes I read said that it’s important to slip off any loose skins. I don’t know if it’s really true but it’s easy enough to do so I did it anyway.

Slipping some loose skins off by Eve Fox, Garden of Eating blog, copyright 2011

I suspect you’ll find that people end up popping these like savory candy and hailing you as a conquering hero.

Roasted chickpeas by Eve Fox, Garden of Eating blog, copyright 2011

Happy Holidays.

Next: Get the recipe!

Spiced Roasted Chickpeas by Eve Fox, Garden of Eating blog, copyright 2011

Spiced Roasted Chickpeas
Makes a medium-sized bowl

* 3 cans chickpeas (garbanzo beans)
* 3 Tbsp olive oil
* 1-2 large cloves of garlic, pressed (optional)
* 1 – 1 1/2 tsp ground spice (any of these would be good: garam masala, curry powder, chili powder, ground cumin, ground coriander, smoked paprika)
* Sea salt to taste
* Lime juice (optional)

1. Preheat oven to 350 F. Rinse the chickpeas well with cold water, removing any loose skins, and drain in a colander for 5 minutes. Pat them dry with a dish towel.
2. Pour them out onto a thick cookie sheet, toss with the olive oil (and garlic, if you’re using that) to coat and then make sure they’re in a single layer, you want them all to get equal cooking time/heat. Put them in the oven.
3. Roast, shaking the pan to ensure even cooking, one or two times, for roughly 40 minutes (they may need a little more or less time – just check!), until they begin to look lightly browned and split apart.
4. Remove from the oven and toss the hot beans with the spice mix and salt. Taste them and see if you want to adjust the seasonings at all. Serve warm or cold. You can try squirting a little lime juice on them before serving if that goes well with your spice mix.

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Catrin Kroehler
Catrin NoForwardsPleaseabout a year ago


Elena T.
Elena Poensgenabout a year ago

Thank you :)

Fi T.
Fi T.about a year ago

A treat for health

Elena T.
Elena Poensgen1 years ago

Thank you :)

Helga Ganguly
Helga Ganguly1 years ago

I'll let you know tomorrow how my batches turn out. I don't own any curry powder so I'll have to wing it. indians don't use curry powder. And saying garam masala = hot spices. it means nothing. Every family has it's own special mix. The garam masala for egg curry uses whole cumin seed. I doubt that would work for the chick peas. Four labra you use panch Phoron.All the spices are left whole.I'm uncommonly fond of cumin so I'll start with that and I might try a batch with kala jeers-just a little, and mustard and hing.

Don Swanz
Don Swanz1 years ago

Wow and "thank you"! It looks like I've found a new snack for our household. Don and I CAN! :-))

Janis K.
Janis K.1 years ago

Thanks for sharing.


Thanks for sharing

Karen H.
Karen H.1 years ago

These can also be made oil free by tossing moist chickpeas in the spice or spices of your choice, then slow roasting at a lower temperature, shaking a few times during the roasting process.

Cheryl Mallon-Bond

Yummy & healthy snack!