Lola’s Kitchen: Roasted Chickpeas Recipe

February 15, 2019 Lola's Kitchen 14

Lola's Kitchen graphic

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

I really don’t like chickpeas, but after I made roasted chickpeas for my boyfriend for the first time I tried a few and surprise I actually liked them. Since then I made this recipe multiple times already and I’ve really grown fond of eating chickpeas this way. They’re crunchy and tasty and quite easy to make too.

Roasted-Chickpeas-close-up

Ingredients

  • Chickpeas – one pot of around 230 gram/ a bit more than 1 cup
  • Olive oil – a tablespoon
  • Paprika powder – 1/2 teaspoon
  • Onion powder – a few pinches
  • Garlic powder – a few pinches
  • Cayenne pepper – a few pinches
  • Salt – a pinch
  • Black pepper – a few pinches

Sorry the measurements for this are a bit tricky. I usually just do a few shakes of each spice and only measure the paprika powder. You can also use 1 teaspoon of cajun spices or another favorite spice mix instead.

Method

  1. First pre-heat the oven to 200 degrees Celsius/ 392 degrees Fahrenheit.
  2. Drain the chickpeas and wash them with cold water.
  3. Put them in a bowl and add the olive oil and spices.
  4. Cover a baking plate with baking paper and spread the chickpea son top of that.
  5. Put in the oven for about 30 minutes and stir them around now every ten minutes.
  6. After the 30 minutes remove them from the oven, let them cool down a bit and then you can eat them.

Variation Tips

  • Cumin chickpeas. Instead of the spices listed above add 3/4 teaspoon cumin, a pinch of paprika, onion, salt and cayenne.
  • Vary with spices.

Roasted-Chickpeas-after-oven-close-up

Roasted-Chickpeas

Do you like chickpeas? Have you ever eaten roasted chickpeas?

14 Responses to “Lola’s Kitchen: Roasted Chickpeas Recipe”

    • Lola

      That definitely sounds good. I never thought to use them in a Buddha bowl, but that sounds like a good idea. Let me know how they turn out if you give them a try!

    • Lola

      With this temperature and roasting them for 30 minutes they get nice and crunchy. I once ruined them with the wrong temperature, so that might be what went wrong with yours. I really like the cumin variation, it’s one of my favorite spices too.

    • Lola

      I do measure spices for other dishes, but not for this one, which makes it hard tor replicate the exact flavor, but it works for this. I rarely roast things, but it is a great way to make veggies yummy.

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