Spicy Chickpeas 2

While chickpeas might not be the first thing to come to mind when you think of snack food – you should change your way of thinking.

We all, no matter how healthy we eat, still want & yes, even crave the salty snacks we’re so used to. This is very evident by the trailer truckloads of snack foods that just keep on coming to the stores. Don’t believe me…? Take a good look, next time you’re in the store. ANY store, and, of course, the larger the store… the larger the snack food aisle.

I don’t know if I’d make these with canned chickpeas. They’d have to be very well drained & dried otherwise they’d not get crispy!

Hydrating and cooking from dried results in a better end product.

Either way, you’re much better off with this as a snack – as opposed to something mass produced and full of things you can’t pronounce. For further deets on nutrition.

If/when you do prepare any bean from scratch, you have the opportunity to add flavour. In this batch…? Half an onion and a bay leaf.

If/when you do prepare any bean from scratch… make extra. Store in the fridge in their cooking liquid and you’ll be ready to add taste & nutrition to all manner of salads, soups & stews.

Spicy Chickpeas

These are so good, they’ll be gobbled up before you know it. If for some reason they’re not, store in an airtight container. If they get a little soft, crisp them up again in a hot skillet. Perfect for a snack or as an interesting topper/crouton for salads & soups.

2 cups cooked chickpeas
1 TBSP olive oil
1 tsp smoked paprika
1 tsp cumin
1/2 tsp Kosher salt
Few grinds, freshly ground black pepper

Preheat your oven to 400º and line a baking sheet with parchment or split.

Rinse, drain and thoroughly dry the chickpeas – then add to a large bowl. Add oil, spices & seasonings, stirring to distribute evenly. *If you want some heat, add desired amount of red pepper flakes or chili powder.

Spread on a parchment lined baking sheet and bake for at least 30 minutes. Check occasionally at that point, and bake until desired level of crispness is achieved.


2 thoughts on “Spicy Chickpeas

  • Kellie MacMillan

    Hey Joanne

    It’s Kellie from Princess & The Yard Ape. I’m just about ready to share my #RecipeNod with the world. This is the recipe of yours I chose. First off, you used the words ‘deets’ I liked you right from the get-go. LOL.
    I made these twice because we loved them so much. I dredged the chickpeas with all the spicy, crunchy bits from the parchment paper and even ran my finger over it and licked it all off. YUMM,YUMMY. That was my favorite part. I know TMI, right!!
    I made it one of my blog goals in 2016 to work on improving my photography styling and skills. I love how the pictures turn out. I hope I did you justice.
    Thanks for all your hard work and for creating and sharing such a great recipe.
    All the very best,

    • joanne Post author

      Hi Kellie! Wow – what a lovely comment, thanks so very much! Chickpeas are such a wonderful ingredient; so tasty, versatile & nutritious, they’re often overlooked by many. I’m actually working on a new blog post, to highlight just what you can do with a can of the powerhouse gems! Thanks again for taking the time to write such a personal note, and yes, I do love the word ‘deets’ lol!! Warm Kitchen Regards, Joanne~

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