Roasted Spiced Chickpeas Food

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MOROCCAN SPICED ROAST CHICKPEAS



Moroccan Spiced Roast Chickpeas image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.

Provided by Turner Broadcasting

Categories     Beans

Time 50m

Yield 6

Number Of Ingredients 10

one 15 . 5-ounce can low-sodium chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
  • While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

Nutrition Facts : Calories 23.5, Fat 2.3, SaturatedFat 0.3, Sodium 97.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 0.1

CRUNCHY SPICED CHICKPEAS



Crunchy Spiced Chickpeas image

There's a Mexican joint Michele and I go to once in a while that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. It's a very nice touch, and a periodic reminder of what a great, highly-addictive snack this is. As in, only make single batches at a time, because you will eat everything you make. Season with any combination of spices that you like.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Kids

Time P1DT1h10m

Yield 4

Number Of Ingredients 6

1 cup dried chickpeas (garbanzo beans)
2 tablespoons olive oil
1 pinch ground cumin, or to taste
1 pinch paprika, or to taste
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.
  • Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 30.6 g, Fat 9.9 g, Fiber 8.8 g, Protein 9.7 g, SaturatedFat 1.3 g, Sodium 51.4 mg, Sugar 5.4 g

INDIAN-SPICED ROASTED CHICKPEAS



Indian-Spiced Roasted Chickpeas image

Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.

Provided by Naomi Witzke

Categories     Appetizers and Snacks     Beans and Peas

Time 2h35m

Yield 4

Number Of Ingredients 11

2 cups canned chickpeas, rinsed and drained
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon brown sugar
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 teaspoon garam masala
1 pinch ground black pepper
1 pinch cayenne pepper, or to taste
½ teaspoon salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.7 g, Fat 8.5 g, Fiber 5.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 652.8 mg, Sugar 1.2 g

SPICY ROASTED CHICKPEAS RECIPE BY TASTY



Spicy Roasted Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt

Provided by Crystal Hatch

Categories     Snacks

Yield 1 serving

Number Of Ingredients 6

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400°F (200°C).
  • Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
  • In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
  • Spread chickpeas out on a parchment paper-lined baking sheet.
  • Roast for 15-20 minutes.
  • Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
  • Cool for 5-10 minutes.
  • Enjoy!

Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams

MOROCCAN SPICED ROAST CHICKPEAS



Moroccan Spiced Roast Chickpeas image

Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
  • While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

CRISPY CHICKPEAS RECIPE



Crispy Chickpeas Recipe image

Crispy spiced chickpeas are a quick, easy, healthy snack, and they taste great with a beer or a cocktail.

Provided by Leah Maroney

Categories     Snack

Time 45m

Number Of Ingredients 9

2 (16-ounce) cans chickpeas
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, optional

Steps:

  • Combine the spices-salt, pepper, paprika, coriander, cumin, garlic powder, and cayenne pepper (if using). Then while they're still warm, toss the chickpeas with the spices, making sure to coat them evenly.
  • Allow them to cool for about an hour. They will continue to get crunchier as they cool. To re-crisp, heat in a 350 F oven for 5 to 10 minutes.

Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 5 g, Fat 6 g, ServingSize 3 cups (8 servings), UnsaturatedFat 0 g

ROASTED SPICED CHICKPEAS



Roasted Spiced Chickpeas image

Craving something crunchy? These spicy roasted chickpeas will give you healthy satisfaction without too much salt or saturated fat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 cup

Number Of Ingredients 7

One 15-ounce can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground hot paprika
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 425 degrees.Toss chickpeas with oil andspices until evenly coated.Spread on a rimmed bakingsheet. Roast, shaking panoccasionally, until chickpeasare golden and crunchy,about 30 minutes. Let coolcompletely. Store in an airtightcontainer up to 2 weeks.

Nutrition Facts : Calories 412 g

CRISPY SPICY ROASTED CHICKPEAS



Crispy Spicy Roasted Chickpeas image

These spicy roasted chickpeas are ACTUALLY crispy, and stay that way for days, if you dehydrate them properly in the oven! A healthy, high fiber snack.

Provided by Elizabeth Lindemann

Categories     Snacks

Time 1h35m

Number Of Ingredients 6

15 oz. canned chickpeas (drained and rinsed)
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Steps:

  • Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Pat chickpeas dry with a paper towel or clean kitchen towel.
  • Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated.
  • Spread chickpeas on prepared baking sheet evenly so they aren't touching.
  • Roast for 30 minutes at 400 degrees F.
  • Turn heat off, and keep chickpeas in the oven until cool. (I recommend at LEAST an hour). If you have an electric oven, I recommend cracking the door open (see notes for more info about this!).
  • Store chickpeas in an airtight container or jar for up to 5 days.

Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

COUSCOUS & ROASTED SPICED CHICKPEAS & PINE NUTS



Couscous & Roasted Spiced Chickpeas & Pine Nuts image

This is a great flavourful vegetarian dish or serve along side meat or seafood. You can use regular couscous but the large grain Israeli couscous is the best I think. If you use the Israeli couscous increase the water to 3 cups and cook till done, drain if necessary, I slightly saute the spinach for mine.

Provided by Kermit in Huntsville

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 (19 ounce) can chickpeas
3 tablespoons olive oil (divided)
1 teaspoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4-1/2 teaspoon red pepper flakes
1 cup couscous
1 cup water (boiling)
1 lemon (zested)
3 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons of fresh mint
1 bunch arugula (or Spinach)
1/4 cup pine nuts (toasted)

Steps:

  • Heat oven to 400°F.
  • Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
  • Place on parchment lined baking sheet.
  • Bake for 20 minutes shaking pan as needed till crispy.
  • Combine the couscous of your choice as directed on the package.
  • Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
  • Add arugula or spinach to the hot couscous.
  • Mix the vinaigrette with the couscous mixture.
  • Divide among bowls,.
  • Sprinkle on the chick peas over top and also the pine nuts.
  • Enjoy!

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS



Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
  • For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
  • In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
  • Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
  • Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

SPICE-ROASTED CHICKPEAS



Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories     Side     Roast     Cocktail Party     Picnic     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Chickpea     Healthy     Low Cholesterol     Party     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper
Coarse kosher salt
Test-kitchen tip: To make sure the chickpeas get crunchy, it's important to dry them thoroughly. Spreading them out on paper towels works well.

Steps:

  • Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.

SPICY ROAST CHICKPEAS



Spicy roast chickpeas image

A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!

Provided by Good Food team

Categories     Snack

Time 40m

Number Of Ingredients 6

1 x 400g can chickpeas, drained
1tsp rapeseed oil
2tsp smoked paprika
2tsp ground cumin
2tsp ground coriander
½tsp cayenne pepper

Steps:

  • Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein

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Calories 298 per serving


ROASTED SPICED CHICKPEAS - FOODESS.COM
Preheat oven to 450ºF. Pour oil on a rimmed baking sheet, and heat in oven until hot, about 3 minutes. Meanwhile, in a large bowl, toss to combine chickpeas, cayenne, and cumin. Season with salt. Spread chickpea mixture in a single layer on hot baking sheet. Bake until chickpeas are crisp, stirring halfway through, 10-12 minutes.
From foodess.com
Cuisine Indian
Category Appetizer
Servings 6
Total Time 15 mins


SPICED ROASTED CHICKPEAS | YOUR NUTRITION SITE
Spiced Roasted Chickpeas. Spiced roasted chickpeas Quick info. Recipe difficulty - easy; Preparation time - 10 minutes; Cooking time - 20 minutes ; Serves - 4 ; Dietary - Vegetarian Vegan Gluten free Dairy free Allergens - Enjoy. This is a great option as part of a buffet style event or as an alternative tv or movie watching snack. Easily and quickly made up …
From yournutrition.site
5/5 (2)
Total Time 30 mins
Category Snacks
Calories 343 per serving


SPICY ROASTED CHICKPEAS - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 400°F (200°C). In a large bowl, combine the spices. Add the blotted chickpeas and the oil and mix well. Spread on a baking sheet. Bake for about 50 minutes, stirring every 10 minutes, until the chickpeas are golden brown and have burst open.
From ricardocuisine.com
4/5 (41)
Total Time 1 hr
Category Appetizers
Calories 155 per serving


CRUNCHY SPICED CHICKPEAS | COMMUNITY RECIPES | NIGELLA'S ...
Crunchy spiced chickpeas is a community recipe submitted by neelam1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Preheat the oven to 200℃ and line a large baking sheet with parchment paper. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins. Transfer the dried chickpeas to the baking …
From nigella.com


ROASTED SPICED CHICKPEAS | CHANNEL ISLANDS CO-OPERATIVE
1. Dry the chickpeas on kitchen paper 2. Scatter into a roasting tin and coat with the oil, then place in a cold oven 3. Set to 190°C/fan 170°C/Gas 5 and roast for 40 mins, shaking occasionally 4. Turn the oven off and leave for 45 mins 5. Take out of the oven and stir in the spices 6. Once cooled completely, divide between 6 bowls
From channelislands.coop


MASALA SPICED CHICKPEAS RECIPES
» Koshari with masala spiced chickpeas and turmeric roasted cauliflower . A warming dish, perfect for sharing with friends. Serves 6. Ingredients . Rice – can be white, brown, mixed or easy-cook – allow 75g uncooked per person Brown lentils – allow 75g uncooked per person For the cauliflower: 1 medium cauliflower; 6 tbsp rapeseed oil 1 tsp ground cumin 1 tsp smoked …
From tfrecipes.com


SPICED CHICKPEAS RECIPE – AWESOME CUISINE
3. Combine all the spices with the oil in a bowl. 4. Add the chickpeas and mix well. 5. Heat a nonstick fry pan over medium flame. 6. Roast the chickpeas until crispy and golden brown, about 10 to 15 minutes, stirring from time to time. 7.
From awesomecuisine.com


LEGIT HEALTHY APPETIZER RECIPE: SPICY ROASTED SWEET ...
Soft sweet potato, creamy guacamole and crunchy chickpeas unite to make a delicious and healthy snack or appetizer. This easy sweet potato recipe would make a nice light vegetarian or vegan lunch with a side salad.. Cuisine: American Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes. Ingredients. 2 pounds sweet potatoes, cut into circles or cut lengthwise
From 30seconds.com


ROASTED AND SPICED CHICKPEAS | TILLAMOOK COUNTY WELLNESS
Roasted and Spiced Chickpeas. by Guest | Dec 29, 2021 | Recipes. Prep Time: 5 minutes. Ingredients: Nonstick cooking spray ; 1 can (15.5 ounce) garbanzo beans (rinsed, drained, and dried well) 2 tbsp olive oil (divided) 1 tsp ground cinnamon; 1 tsp cumin; ¼ tsp chili powder; ¼ tsp salt (optional) 1 ½ tbsp Splenda brown sugar blend; Directions: Preheat oven to …
From tillamookcountywellness.org


ROASTED SPICED CHICKPEAS RECIPES ALL YOU NEED IS FOOD
These spicy roasted chickpeas will give you healthy satisfaction without too much salt or saturated fat. Provided by Martha Stewart. Categories Appetizers. Yield Makes 1 cup. Number Of Ingredients 7. Ingredients; One 15-ounce can chickpeas, drained and rinsed: 1 tablespoon vegetable oil: 1/4 teaspoon ground cumin: 1/4 teaspoon ground coriander: 1/4 teaspoon …
From stevehacks.com


THE GOOD DISH THE DISH'S SPICED & ROASTED CHICKPEAS
The Dish's Spiced & Roasted Chickpeas Feed a crowd with this crispy, crunchy recipe. 2 (15 oz) cans chickpeas, drained and rinsed 2 sprigs rosemary 2 tbsp olive oil Kosher salt, to taste 1 tsp ground cumin 1 tsp ground coriander 2 tsp smoked paprika . Place a large baking sheet into the oven and preheat oven to 450°F. Using a kitchen towel, dry the chickpeas very well to make …
From gooddishtv.com


ROASTED EGGPLANT WITH SPICED CHICKPEAS RECIPE - FOOD NEWS
Roasted Eggplant with Za’atar Spiced Tomato and Chickpeas . Serves 2 . Ingredients: 1 firm eggplant, cut in half lengthwise 1/3 cup organic extra virgin olive oil 1 small yellow onion, finely diced 1/2 tsp. sea salt + additional sea salt 1 cup cherry tomatoes 2 cloves garlic, crushed and chopped ½ cup chickpeas, cooked 1 ½ – 2 tsp. Za’atar spices
From foodnewsnews.com


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