Crispy Roasted Chickpeas with Cumin and Paprika

Name: Crispy Roasted Chickpeas with Cumin and Paprika
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 400 g chickpeas; 2 tsp olive oil; 1 pinch ground cumin; 1 pinch paprika; 1 pinch salt

These crispy roasted chickpeas are a quick, savory snack with warm cumin, smoky paprika, and a satisfying crunch. They are simple to make, naturally vegan, and perfect for topping salads, packing into lunchboxes, or serving as a healthy nibble.

Servings2 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

chickpeas
400 g
olive oil
2 tsp
ground cumin
1 pinch
paprika
1 pinch
salt
1 pinch

Step-by-Step Instructions

Preheat the oven to 180°C/350°F, or 160°C/320°F fan. Line a baking tray with parchment paper.

Drain the chickpeas, rinse them well, and shake off as much water as possible. For extra crispness, pat them dry with a clean kitchen towel or paper towels.

Spread the chickpeas on the prepared tray. Drizzle with olive oil, then sprinkle with ground cumin, paprika, and salt. Toss until the chickpeas are evenly coated and arranged in a single layer.

Roast for 15 minutes, stirring once halfway through, until the chickpeas are golden and crisp at the edges. Serve warm, or let them cool completely for a crunchier snack.

Chef's Tips

Drying the chickpeas well is the key to a crisp texture. If they still feel soft after 15 minutes, roast for another 5-10 minutes, checking often so the spices do not burn. Store cooled chickpeas in a loosely covered container at room temperature for up to 2 days; airtight containers can make them soften.