Best 3 Spice Roasted Chickpeas Recipes

**Spice Roasted Chickpeas: A Crunchy, Flavorful, and Healthy Snack**

Looking for a delicious, healthy, and easy-to-make snack? Look no further than these spice roasted chickpeas! Made with just a few simple ingredients, these chickpeas are roasted to perfection and seasoned with a blend of aromatic spices. The result is a crunchy, flavorful snack that's perfect for any occasion.

This article provides three different recipes for spice roasted chickpeas, each with its own unique flavor profile. The first recipe is for classic spice roasted chickpeas, made with a blend of cumin, coriander, paprika, and chili powder. The second recipe is for honey roasted chickpeas, which are coated in a sweet and sticky glaze made with honey, soy sauce, and rice vinegar. The third recipe is for buffalo roasted chickpeas, which are coated in a spicy and tangy sauce made with buffalo sauce, melted butter, and garlic powder.

No matter which recipe you choose, you're sure to enjoy these delicious and healthy spice roasted chickpeas. They're perfect for snacking on at home, packing in your lunch, or serving at parties. So what are you waiting for? Give these recipes a try today!

Here are our top 3 tried and tested recipes!

ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories Roast Low Fat Low Cal High Fiber Dinner Chickpea Root Vegetable Carrot Turnip Sweet Potato/Yam Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 24

Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1/2 teaspoon dried crushed red pepper
1/4 teaspoon turmeric
4 1/2 teaspoons coarse kosher salt, divided
1/2 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/4 cups 1/2-inch cubes peeled carrots
1 celery stalk, chopped
4 cups water
1 1/4 pounds red-skinned sweet potatoes
(yams), peeled, cut into 1-inch cubes
1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
3/4 cup brine-cured green olives, pitted, coarsely chopped
1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh cilantro
1 teaspoon dried mint
1 10-ounce box plain couscous (cooked according to package directions)
Spice-Roasted Chickpeas

Steps:

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

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

Ingredients

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.

SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA

SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA image

Number Of Ingredients 23

Ingredients

1.5 cups cooked chickpeas
3 tablespoons extra virgin olive oil
2 tablespoon finely chopped cilantro stems
2 cloves garlic cloves, finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
1 teaspoon paprika
1/2 teaspoon cinnamon
1 teaspoon honey
1 teaspoon salt
1.5 teaspoon fresh ground pepper
1 lemon
1 bunch baby beets
4 carrots
2 pieces small parsnips, cut into quarters
2 baby potatoes
2 cups cooked whole grains such as quinoa, millet, brown rice
1 bunch small bunch cilantro
1/4 cup extra virgin olive oil
1 juice of one lemon
1 clove 1 garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Steps:

Drain the chickpeas well.
Preheat the oven to 375'. Place olive oil, cilantro stems, garlic, spices, honey, salt, pepper and lemon zest in a large bowl and mix well.
Cut the beets and potatoes in half so they are about the same thickness as the carrots and parsnips.
Add the chickpeas, carrots, parsnips and potatoes to the bowl and toss to coat. Transfer to a baking sheet in a single layer. Toss the beets in the remaining marinade and tuck them to one side of the baking sheet (beets stain
Roast for 35-45 minutes, stirring everything once, until golden and tender.
Meanwhile, cook your grains and keep them warm.
To make the chermoula, put all the ingredients in a blender or food processor and blend until a rough sauce is formed. Season to taste with salt.

Tips:

Use dried chickpeas for the best results. Soaking them overnight or for at least 8 hours before roasting will help them cook evenly.
Be sure to drain and rinse the chickpeas thoroughly before roasting.
Toss the chickpeas in a mixture of olive oil, spices, and salt before roasting. This will help them get crispy and flavorful.
Spread the chickpeas in a single layer on a baking sheet. Overcrowding will prevent them from roasting evenly.
Roast the chickpeas at a high temperature, around 400°F (200°C), for about 30 minutes, or until they are crispy and golden brown.
Let the chickpeas cool slightly before serving. They will be easier to handle and will have a better flavor.

Conclusion:

Spice-roasted chickpeas are a delicious and healthy snack or side dish. They are easy to make and can be customized with your favorite spices. The tips above will help you achieve the best results when roasting chickpeas. Enjoy!