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Spiced Roasted Chickpeas

  • December 23, 2011
  • 8:02 am

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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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
8:28AM PDT on Jun 7, 2014


12:20PM PDT on Jun 4, 2014

Thank you :)

3:59AM PDT on Jun 4, 2014

A treat for health

3:04AM PDT on Apr 25, 2014

Thank you :)

1:12AM PDT on Apr 25, 2014

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.

12:00PM PDT on Apr 21, 2014

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

10:16PM PDT on Apr 20, 2014

Thanks for sharing.

11:10AM PDT on Apr 19, 2014

Thanks for sharing

10:31AM PDT on Apr 19, 2014

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.

9:31AM PDT on Apr 19, 2014

Yummy & healthy snack!

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