Skip to content

Spicy roasted chickpeas

April 30, 2010

Simon and I really love these things called ‘chicnuts’. They’re roasted chickpeas with assorted spicy flavourings, a great healthy snack. We’ve been dreaming of making our own because chicnuts are hard to find and over priced. We’ve mused over how to do it for sometime, low oven? high oven? flavouring before or after? could you put them in a popcorn machine like coffee? … well, no more musing! My Canadian friend Thea has provided the answers, and the homemade ones are even better.

You’ll need

  • 2 tins of chickpeas, drained
  • 1 tbsp olive oil
  • 1 tsp salt
  • flavourings – we used a mixture of paprika, turmeric and cumin, Thea also recommends miso paste, or mustard powder. I guess you could use anything you fancy.

To cook

Spread your chickpeas out on a baking tray and coverer as evenly as possible with the salt, olive oil and chosen flavouring. Then put in a super hot oven (200 degrees C) for about 20-30mins. After half an hour or so I started to keep a close eye on them and actually progressively turned the over down over another 20 minutes or so (my first batch burnt as I neglected them). I also gave them a good mix around every 10 minutes or so to get them to cook evenly. They should be crunchy, not soft in the middle. If you get some that are crunchy and some that are still a little soft, put them all back in the oven at a very low heat to finish them off.

You may also like

Chickpeas and chermoula


Chickpea and rosemary soup

4 Comments leave one →
  1. May 2, 2010 7:34 am

    What a perfectly timed post! I too love chicnuts (the spicy tomato flavour the best, though what ever happened to the herb flavour?) and have been experimenting with roasting my own legumes. Funnily enough, experimentation has led me to almost the same method as you, although I usually do about 230 degrees and have been using mostly lentils (because they were on sale). Going to try chickpeas and your spice combination next, thanks :)

  2. May 2, 2010 10:03 am

    WOah, I never thought about doing lentils. Are they good? I must try that! We did mustard yesterday, pretty damn good. Doing miso next :)

  3. Hayley permalink
    May 2, 2010 11:59 am

    Yum, what a tops idea! Looks like a nice easy snack to make, too (and undoubtably a lot healthier than my raging potato chip snack addiction).

  4. Thea permalink
    May 8, 2010 8:17 am

    Yaaaay! Aren’t they wonderful? I give them as gifts now! The other good thing is that, if kept in an airtight container, they last about 2 weeks.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: