I typically prepare this delectable apple cheesecake in the fall.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 1 1/2 cups |
Ingredients
- 2 cups canned chickpeas, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon brown sugar
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 pinch ground black pepper
- 1 pinch cayenne pepper, or to taste
- ½ teaspoon salt, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
- Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.
Reviews
I made a half batch of this. Was looking for a side dish to serve with tikka masala. They did come out crispy, but for my purposes they were a bit too crispy and dry. That is purely an error on my part so not judging the recipe on that part. I did think they were a bit bland so after roasting I added butter and more Garam masala which helped but again not exactly what I envisioned, still a pretty good recipe and I might make again.
I didn’t use lemon juice, and I cut the oil down to 1 tablespoon. I pre-roasted for 20 minutes, then added the oil and other ingredients. I roasted for 15 minutes or so, and from then on, checked them every 5 minutes until crispy. They seemed to get crispier as they cooled. Very good!
Yum. The only thing I would do differently is to make twice as much! Thank you!
Very tasty and easy to make. Next time I’ll use a better quality beans for comparison.
I made them exactly as written and NO ONE at the party ate them. They were not crunchy. We threw them away.
I used two 15 oz. cans of Chickpeas rather than the two cups listed and adjusted the other ingredients. Additionally, I took 1/4 cup of white sugar and sprinkled it on top of the chickpeas before baking. Turning out fine after the adjustments. Grease your baking sheet even if it is no-stick — you will be glad you did.
Eating “by hand” is ok… but I discovered that mixing a handful with a serving of leftover tri-color quinoa and heating a bit (adding a bit of butter and coarse-ground salt) makes for a very yummy dish!
To reduce calories, I reduced the oil to 1 tbsp, left out the sugar, and dry roasted first for 25 minutes on parchment on the convection roast setting. After dry roasting, I pulled the chickpeas out, and brushed on the spice/oil/lemon juice mixture with a silicone basting brush, and then stuck back in the oven for 5 minutes. The spice mixture is great, and I amped it up a bit by dry roasting the whole cumin and coriander in a cast iron pan and then grinding it in a coffee grinder. Used the spicy chickpeas in a salad and in couscous.
I have to be honest…..all I had was a can of chickpeas and some olive oil. I did have HEB (a wonderful Texas grocery store chain) Texas Originals Steak Seasoning and I used that. I found the recipe very helpful because I used the oven temperature, foil, and time on your recipe.
Easy and a good crunchy snack added to my trail mix. Used a pie tin which is about the right size for this small amount.
First of all this didn’t end up being roasted properly second of all the flavoring was extremely bland even though it looks great on paper. I expected a lot more flavor considering I halved the amount of chickpeas I used. I was not impressed. Better off going to an authentic Indian cooking website.
Not my first snack choice, but I’ll likely have it again at some point.
Liked the flavour, but not the texture. Next time I’ll try using the same spices, but sautéing instead of roasting.
I dry roasted the chickpeas at 300° for about 90 minutes on parchment paper. Stir every 15 minutes. Once they are crispy throughout, add the oil, lemon and spices. Bake again for 15 minutes at 300 then turn up to 400 for about 5 to 10 minutes. Long process, but sooo worth it! The seasonings also make a great rub for chicken. Mix the dry ingredients (I quadrupled the recipe and keep it in an hour tight jar).
Everyone that tried them loved them including my 11 year old daughter. A great way to get protein in those tweens! I am making them again as soon as I get more chickpeas. I made the spice mixture exactly as stated but I added two cans of drained chickpeas instead of two cups. It was mild but flavorful.
easy and addicting
T this is pretty tasty in a pungent, spicy, floral way. I read what others said about not be partial to the lemon and having trouble with crisping the chickpeas. So I dried my chickpeas on paper towels after I rinsed them for several hours. I also preheated my cooking sheet in the oven before I put the mixture on the pan. And, lastly, I used a lemon infused olive oil instead of lemon juice. That’s probably where the floral note is coming from. Quite addictive!
These were very tasty but not crispy. They stayed moist, which made them not good finger food
Great recipe! I make a similar one, but I use premixed curry seasoning. It’s easy, and I think the spices are more balanced that way as well. When making roasted chickpeas, I find the baking time varies with each batch, depending on the batch of chickpeas. Whenever you check on their progress, give the cooking sheet a shake, to ensure they’re in a single layer and that they’ll bake evenly and crisp well. I take them out when they’re still barely easy to chew, and when they cool they get crunchy. I usually boil mine from dried, and then make some roasted while I’m making hummus and other thing-try eating chickpeas warm after just boiled with some sea salt, reminds me of boiled peanuts I get in the south. Try different flavors for roasted, even dessert ones, the possibilities are endless! I’ve even made cinnamon and sugar ones to give at the holidays, in the little treat gift baskets I make up. Even people who don’t like “healthier” snacks love these!
Yummy but a bit chewy on the inside.
The spices in this recipe are absolutely stunning. The chickpeas started burning before they really got crispy on the inside, but that may have been because I use canned chickpeas from Goya. Either way, I regularly make this to snack on during movie night.