Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
Recipe type: Appetiser
Serves: Serves 8
  • ¼ cup extra-virgin olive oil
  • 2 x 440g cans chickpeas, rinsed, drained, and patted dry
  • 1 teaspoon cayenne pepper
  • ¾ tablespoon cumin seed
  • coarse salt
  1. Preheat oven to 230°C.
  2. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, about 3 minutes.
  3. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed.
  4. Season with salt and toss to combine.
  5. Place chickpea mixture on hot baking sheet and spread in a single layer.
  6. Bake until chickpeas are crisp, 10 - 12 minutes.
  7. With a slotted spoon, transfer to paper towels and let cool slightly.
  8. Serve warm.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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