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SPICY BAKED CHICKPEAS WITH CUMIN

5 from 1 vote
Spicy Baked Chickpeas with Cumin – a snack game changer! If you’ve been looking for a protein-packed bite with a kick, you’re in the right spot. Not only are they crunchy and flavorful, but they’re also incredibly healthy. Ideal for those on a fitness journey, these chickpeas will become your go-to snack in no time.
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Total Time 40 minutes
Servings: 2
Calories: 288
Ingredients Method Notes

Ingredients
  

  • Chickpeas: 2 cups 480g
  • Olive oil: 2 tbsp 30ml
  • Ground cumin: 1.5 tsp 7ml
  • Chili powder: 1 tsp 5ml
  • Paprika: 1/2 tsp 2.5ml
  • Sea salt: to taste
  • Freshly ground black pepper: to taste
  • Fresh parsley: for garnish optional

Method
 

  1. reheat the Oven: Get that oven roaring to 400°F (200°C). Ensure it reaches the right temperature for even cooking.
  2. Rinse the Chickpeas: Under cold water, give your chickpeas a thorough rinse. This step is key to remove any canned residue or loose skins.
  3. Season: In a large mixing bowl, toss the chickpeas with olive oil, ground cumin, chili powder, paprika, sea salt, and freshly ground black pepper. Make sure every chickpea is coated for maximum flavor.
  4. Lay ’em Out: Spread those chickpeas on a baking sheet in a single layer. This ensures each chickpea gets crispy and fully absorbs the Spicy Baked Chickpeas with Cumin magic.
  5. Bake: Pop the tray in the oven and let the chickpeas bake for 25-30 minutes. You’ll know they’re done when they’re golden and crisp.
  6. Cool and Garnish: After taking them out of the oven, let them cool for about 5 minutes. If you like, sprinkle some freshly chopped parsley over the top for that added fresh touch.

Notes

  • Consistency is Key: Make sure to spread the chickpeas out evenly on the baking sheet. Overlapping can lead to uneven baking.
  • Taste Test: Before baking, taste a chickpea to see if you need any extra seasoning. Remember, it’s always easier to add than to subtract.
  • Storage: If you somehow manage not to devour them immediately, store your Spicy Baked Chickpeas with Cumin in an airtight container. They’ll stay crunchy for 3-4 days.