Roasted Chickpeas


Makes: 4 servings

Time: Less than 30 minutes with cooked chickpeas

When you cook chickpeas long enough, whether on the stovetop or in the oven, their exterior becomes crisp. These are equally good as a side dish or finger food.  Recipe from How to Cook Everything.

3 tablespoons olive or neutral oil, like grapeseed or corn

2 cups well-drained cooked or canned chickpeas

1 tablespoon minced garlic

Salt and freshly ground black pepper

1 tablespoon curry powder or other spice blend (optional), or to taste

Freshly squeezed lemon juice, to taste (optional)

1. Heat the oven to 400°F. Put the oil in a large ovenproof skillet or a roasting pan large enough to hold the chickpeas in one layer and turn the heat to medium. When hot, add the chickpeas, garlic, and some salt and pepper. Shake the pan so that all the chickpeas are well coated with oil and are sitting in one layer. Put the skillet or pan in the oven.

2. Roast, shaking the pan occasionally, until the chickpeas begin to brown, 15 or 20 minutes. Remove from the oven and cool slightly. If you like, sprinkle with the spice blend or more salt and pepper or simply with a little more oil and some freshly squeezed lemon juice. Serve hot or at room temperature.


5,451 total views, 14 views today

Posted in Middle Eastern, Recipes


  1. Alexis Oneca said...

    I like them so much better roasted as opposed to "straight out of the can"…I don’t think chickpeas would have such a bad rap if everyone tried them like this!

  2. 6Morningside said...

    I tried this before, and it didn’t work out so well, but your recipe is inspiring me to try it again. I’m doing it- thanks!

  3. jeangogolin said...

    I’m sorry to say this was awful — nothing crisp about them, and I followed directions exactly. Sogggy.

    • jay bee said...

      I find with canned chickpeas, there is a huge variation as to how much moisture they contain. So, sometimes you need to increase the roasting time. Stay with it, and cook them longer.

  4. Jolene Miller said...

    I’m afraid I was never able to get them crispy either. A shame really because I love chickpeas.

  5. Julie said...

    I was following a similar recipe in a vegan cookbook and referred to this one. Mine were not soggy at all, with the use of 1Tbsp oil, not the 3 in this recipe. Otherwise my ingredients were the same, but I used dry garlic powder. Great snack! PS…I found 25 minutes the perfect cooking time for my oven…they were pretty well browned.

  6. Jonathan said...

    I’ve followed many recipes with crispy results. Oven time depends on water content of each. Canned has a lot of water, therefore you’ll probably go longer than recipe states.
    I use dried that I’ve soaked overnight. Result is consistent, but after a little practice.

    • Karen said...

      Jonathan, did you cook (boil) these after soaking overnight, or did you just roast them like that?

  7. OMG said...

    I am a Southern Girl, and I just opened my can of Chickpeas, and it taste “almost” identical to Boiled Peanuts…. too me, I can eat them straight out of the can, but I want to try them roasted. Wow, something I will eat more often.

  8. Heather said...

    I roasted them for 35 minutes and did not put the oil on until half way through. It made a big difference in the crunch factor.

  9. Lacy said...

    I do these at a lower temp for longer, like 300 for an hour and a half. They get crispy without burning.

  10. Amelia said...

    It’s easier to get them crispy, quicker, on the stovetop than in the oven. Follow the same directions, but put toast them at medium-high on the burner. I like sprinkling with salt and drizzling sesame seed oil ontop after they’re off the heat.

  11. Loren said...

    Can you partially roast them so you can finish them on location (bringing to a friends’ house)?

  12. Naomi said...

    I makes these without putting them in the pan first. The trick to getting them crisp is to blot them with a paper towel or leave them out to dry a little

Leave a Reply

Your email address will not be published. Required fields are marked *