Roasted Chickpeas

Cook's Illustrated (December 2018)

The residual heat of the roasted chickpeas is enough to bloom the spices. Spicing before roasting will burn the spices.
Base Recipe
  • Drain in colander 10 min.
  • Don't rinse.
2 (15 oz) cans chickpeas.
  • Oven to 350°, middle rack.
  • Line plate with double layer of paper towels.
  • Spread chickpeas evenly on plate.
  • Microwave 8-12 min until chickpeas are dry and many have split slightly at seams.
  • In metal 9x13 pan, mix oil and chickpeas.
  • With spatula, spread chickpeas into single layer.
  • Roast 30 min.
3 T extra-virgin olive oil
  • Stir chickpeas.
  • Crowd to center, avoiding edges.
  • Roast 20-40 min, until dry, shiveled and deep golden brown.
  • Test lighter colored chickpeas. If interiors are soft, return for at 5+ min.
  • Toss with spices in large bowl (see below.)
  • Let cool 30 min.
Basic Salted Roasted Chickpeas
  • Toss with chickpeas in large bowl to coat. Adjust amount to taste.
  • Cool ~30 min.
1 t kosher salt
Variation: Spanish-Spiced Roasted Chickpeas
  • Toss with chickpeas in large bowl to coat. Salt to taste.
  • Cool ~30 min.
1 T smoked paprika
1/2 t ground coriander
3/8 t kosher salt
1/4 t ground cumin
1/8 t cayenne
Variation: Indian Spiced Roasted Chickpeas
  • Toss with chickpeas in large bowl to coat. Salt to taste.
  • Cool ~30 min.
2 t paprika
1 t ground coriander
1/2 t ground turmeric
1/2 t ground allspice
1/2 t ground cumin
1/2 t sugar
3/8 t kosher salt
1/8 t cayenne
Variation: Barbecue-Spiced Roasted Chickpeas
  • Toss with chickpeas in large bowl to coat. Salt to taste.
  • Cool ~30 min.
1 T smoked paprika
1 1/2 t sugar
1 t garlic powder
1/2 t onion powder
3/8 t kosher salt
1/8 t cayenne