Spicy Baked Chickpeas are a very easy and filling appetizer. It is as easy as opening a few cans of garbanzo or chickpeas, and mixing with some spices, sliding in the oven and laying out for your guests.
When I am heading somewhere to take an appetizer or having people over, my first impulse is to grab something that is wheat or cheese laden. But, these days I have so many friends who are living a “gluten-free” lifestyle, I am trying to make different choices. In fact, I am at the moment eating gluten free, so this is a great choice for me.
I love these in the summer because you can sit them out and they won’t go bad. But if you don’t eat them all, be sure to toast them up a bit in the oven if you kept them in the refrigerator. I typically find organic garbanzo beans (or also called chickpeas) at my Whole Foods store at an every day price of $.99 per can. Which makes this heart healthy and affordable.
Ingredients
- 2 cups canned chickpeas or garbanzo beans, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground cinnamon
- 1 pinch ground black pepper
- 1 pinch cayenne pepper, or to taste
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or use a silpat
- Dry chickpeas on a paper towel so there is no moisture.
- Then combine lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, black pepper, cayenne pepper, and salt in a mixing bowl. Stir in chickpeas to coat
- Spread the chickpea mixture in a single layer on the prepared baking sheet.
- Roast in the oven until the chickpeas are crisp, and have shrunk quite a bit, 25 to 30 minutes.
- Stir them in the pan after about 15 minutes.
- Cool to room temperature before serving.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
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{ 6 comments… read them below or add one }
I’ll have to try this. I never ever thought of baking chickpeas like this lol
Delicious!! I just tried these and they are my new favorite snack! yum!
Sounds YUMMY! Can’t wait to try them.
I just made them, I like thanks for sharing. I think they would be good as a replacement for croutons on my salad. Do I have to store in fridge and how long will they be good for do you think?
I do store them in the fridge, since chickpeas are perishable. I think a week would be good, and you can pop back into the oven to crisp and warm them up.
I tried to make these last year and mine didn’t get crunchy – very soggy/smushy.,…any tips or suggestions? oo and they started sticking to the pan?