Pin 240, Spicy Roasted Chickpeas

I’ll admit I made these before at Christmas time but they didn’t turn out that great. Some were crunchy, some were soft. It was a weird combination of textures that I didn’t really like. So I’m making them again from the original pin I used before. Only this time, I rinsed and drained the chickpeas for a several hours so that they would dry out a bit before I roasted them. And that seemed to do the trick. Although, as you can see in the photo, some of them burned. Not a terrible thing. They still taste yummy. So take heed when you make these and keep an eye on them while they roast. IMG_0286 IMG_0288


Recipe courtesy of


1 15.5 ounce can chickpeas (aka garbanzo beans)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon cayenne pepper


  1. Heat oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
  2. Drain and rinse chickpeas and put them in a bowl. Let sit and dry for a couple of hours.
  3. Add oil, salt, and pepper to chickpeas and mix well. Spread them on baking sheet in one layer.
  4. Place in the oven and bake for about 15 minutes.
  5. Remove pan, shake around to ensure that the chickpeas brown evenly, and return to oven for another 15 minutes until brown and crunchy.
  6. Enjoy warm or at room temperature!

239 to go………



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