spice-roasted chickpeas


so this is not necessarily a sweet treat.


But, you put these in the oven and bake them… 

So this is definitely blog-worthy.

These crunchy little guys were featured in Sauce Magazine, my favorite St. Louis magazine all about food and local eats.  


These are a super crunchy snack and they have a nice, warm flavor from the spices. 

Double the recipe and serve them along side other apps at your next get-together. 

Or, just make them just because.

Spice-Roasted Chickpeas 

(recipe from Sauce Magazine)

  • 1 16-oz. can chickpeas, drained and rinsed
  • 1 - 2 Tbsp. olive oil
  • 2 pinches ground cumin
  • 2 pinches ground nutmeg
  • 1 pinch cinnamon
  • 2 pinches kosher salt


- Line a sheet pan with 3 layers of paper towels.

- Spread the drained chickpeas on the paper towels and let sit for at least 3 hours and up to overnight. 

- Preheat the oven to 400 degrees. 

- Transfer the dried chickpeas to a medium-size bowl.

- Add just enough olive oil to coat and toss. Add the rest of the ingredients and toss to coat evenly. Taste, and add more spices if desired. I sometimes throw in Tumeric too.

 - Throw away the towels and spary the sheet with cooking spray, then spread the chickpeas on the pan in a single, even layer.

- Bake until the chickpeas are golden and super crispy, about 30 to 40 minutes, tossing halfway through.  

 - Let cool completely before serving.  I double the recipe and store them in an airtight container for a few days.


I’ve been popping these like Skittles this fall.

Anna BeckComment