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.