Roasted Chickpeas - Capital Area Food Bank
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Roasted Chickpeas

By Jodi Balis April 5, 2012

Jodi Balis is Capital Area Food Bank’s Resident Dietitian
This week’s recipe takes one type of bean (there are thousands of varieties), the chickpea, for a spin around the block.
A staple among cultures around the world, these little protein wonders pair well with a variety of spices and adapt easily to cooking methods, which makes them a versatile ingredient. Mashed, roasted, tossed and pureed, inviting the bean into one’s kitchen is a step towards healthy eating on a budget.
With this roasted chickpea recipe, add whatever spices taste good, or use what is on hand. The spice brings a flare of flavor, and the roasting firms up the outer skins, making this a fun finger food.
Pop these in your mouth as a snack, toss them into a soup or salad or combine into a grain dish. Have fun!
3 cups chickpeas (if canned, rinse and drain)
2 Tablespoons oil
1 tsp salt plus a sprinkle after out of the oven
1 tsp curry powder
1 tsp ground thyme
1 tsp ground cumin
1/4 teaspoon cayenne- I’d say maybe 1/8 teaspoon

Pre-heat oven to 450 degrees
Lay chickpeas on a baking pan, drizzle olive oil over chickpeas and mix to coat.
In a small bowl, combine spices and sprinkle spice mixture over chickpeas.
Mix until spice mixture evenly coats the chickpeas.
Bake 25 minutes, stirring occasionally.