Indian Spiced Chickpeas

Indian spiced chickpeas

Lately, I’ve been falling in love with Indian flavors—ginger especially, and curry, which both go so nicely with my long-time favorites, garlic and cayenne pepper. When I found this recipe for spicy baked chickpeas and serendipitously had all the ingredients in my pantry, I had to try it.

I love the texture of baked chickpeas—crunchy on the outside and a little soft on the inside. They’re a great alternative to processed food when you’re craving a salty, crunch snack. I found the original recipe for these chickpeas to be a little too spicy (this is coming from a girl who collects hot sauces), so I reduced the amount of each spice to suit more sensitive palates.

curry powder, ginger, cayenne pepper, cloves, allspice and salt

how to bake spicy chickpeas

spicy baked chickpeas

spicy baked chickpeas end result

Indian Spiced Chickpeas
4.5 from 4 reviews
  • 2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained
  • ¼ cup olive oil (I just drizzled in enough olive oil to lightly coat the chickpeas)
  • ¼ teaspoon red curry powder
  • ¼ teaspoon yellow curry powder
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ginger powder
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  1. Preheat the oven to 400 degrees. In a small bowl, mix together all the spices.
  2. Pour chickpeas into another bowl and drizzle with enough olive oil to lightly coat the beans. Stir. Pour in the spices and mix thoroughly.
  3. Pour the chickpeas onto a baking sheet and spread them around so they’re in an even layer. Bake for 20 minutes, give the pan a shake, and bake for another 20-25 minutes, until they are crispy on the outside and still soft on the inside.
  • Adapted from Nika on Tasty Kitchen.
  • If you're missing one or a couple of the spices, don't worry about them. Your chickpeas will still be plenty flavorful.
  • For your taste buds’ sake, let the chickpeas cool before you pop them into your mouth!


  1. Rachel says

    mmm this is my favorite indian dish! i’ve been looking for a recipe for them so i could make them on my own. i’ll definitely be giving this one a try!

  2. Grace says

    I make these all the time now because im not eating carbs but i love snacking. I didnt follow you spice recs because my roomate is indian so I have a ton of spices to choose from but thanks for posting this!

  3. R.A. says

    Is red curry powder something different than red curry paste? I have the paste but have never seen red curry powder.

  4. Slavomira says

    These are delicious and the texture is wonderful. I plated the chickpeas on a bed of watercress, with just a splash of white vinegar and olive oil. Best lunch I’ve had this week! Kate, thank you again for this tasty, nearly effortless recipe.

  5. says

    Alright… I know these would taste good, but not THAT good! I just made a batch and put another cup of chickpeas to soak for tomorrow. Thank you so much for sharing this recipe!

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