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.
Indian Spiced Chickpeas
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Snack
Bold, Indian-spiced roasted chickpeas make a fun, crunchy snack. Recipe yields 2 generous snack servings.
- 1 ½ 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
- Preheat the oven to 400 degrees. In a small bowl, mix together all the spices.
- Pour chickpeas into another bowl and drizzle with enough olive oil to lightly coat the beans. Stir. Pour in the spices and mix thoroughly.
- 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. Let the chickpeas cool before you pop them into your mouth (they’re super hot).
Recipe adapted from Nika on Tasty Kitchen.
Spices note: If you’re missing one or a couple of the spices, don’t worry about them. Your chickpeas will still be plenty flavorful.
life and kitchen
Oh YUM! Those look like a great snack! And I love love love the pictures!
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!
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!
Glad you enjoy the roasted chickpeas, Grace! You make me wish I had a roommate.
Is red curry powder something different than red curry paste? I have the paste but have never seen red curry powder.
Hey R.A., curry powder is usually an ingredient in Indian cuisine, whereas curry paste is usually for Thai food.
I Liked the texture, but the cinnamon overpowered. Will try again but adjust seasonings….
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.
That’s a great idea! Thank you, Slavomira!
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!
Yay! Thank you!
Great recipe, How do you store them after they are cooked.
Refrigerate or not
Hi Rocco, I don’t think these need to be refrigerated, but you could to be on the safe side.
Making these again tonight. Last time we ate the whole pan in one sitting! It’ll probably happen again… :) Thanks for the great recipe!
Yay, thanks Ashley!
i just loved it!! will u pls explain me how to do it without baking ,becos my oven is not working!
Hi Anusha, you can try heating the chickpeas in a skillet with some olive oil in it over medium heat, but they won’t be crispy throughout.
These needed about 50% more spices, they tasted a little bland as is. Line the baking sheet with parchment to make cleanup better.
45 minutes didn’t seem to be enough, needed maybe 10 more (I have an oven thermometer, so the temp was accurate).
Note: for some reason this site wouldn’t allow me to leave a 3-star rating for the recipe.
Thanks, Victoria. I’m glad you could adjust it to your tastes.
Who knew that chickpeas bake so well! This recipe is also a nice introduction to Indian spices. The spices are not too overpowering. The spice mix is perfect. This is my third time making them, thank you!
Right! Thanks for sharing, Diana.
Thanks Kate, we love your work
Great to hear, Lori! I appreciate your review.