Roasted Chickpeas

How to Make Roasted Chickpeas

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 400°F.

   Mark done

2. Spread the chickpeas on a clean tea towel, cover with another and rub gently for 1 minute to dry them thoroughly, discarding any loose skins.

   Mark done Start 1 min timer

3. Toss the dried chickpeas with the olive oil on a large baking tray and spread them in a single layer.

   Mark done

4. Roast for 30 to 35 minutes, shaking the tray every 10 minutes, until deep golden and crisp when you press one with a fork.

   Mark done Start 30 min timer

5. Tip them into a bowl and toss with the paprika, garlic powder, cumin and salt while hot.

   Mark done

6. Leave to cool for 10 minutes, so that they crisp further, before eating.

   Mark done Start 10 min timer

Tips for Making Roasted Chickpeas

• Dry the chickpeas well. Any water left on them steams in the oven and stops them crisping, so it is worth the minute with a towel.
• Season after roasting. Spices added at the start can burn, whereas salt and spice tossed onto hot chickpeas cling to the oil.
• Leave them to cool before you judge. Roasted chickpeas crisp as they cool, and they seem soft while hot.

What to Serve with Roasted Chickpeas

• A yoghurt dip
• Soup
• Green salad

Storing & Reheating Roasted Chickpeas

Best on the day. They keep in an open container or a paper bag for up to 3 days, and go soft in a sealed one, so re-crisp them in a 180°C oven for 5 minutes.

Roasted Chickpeas FAQ: Common Questions

Roasted Chickpeas Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.