Spiced Roasted Chickpeas
By America's Test KitchenPublished on December 16, 2020
Time
1½ hours, plus 1 hour cooling
Yield
Serves 6
Ingredients
2 (15-ounce) cans chickpeas 3 tablespoons extra-virgin olive oil 2 teaspoons paprika 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon ground allspice ½ teaspoon ground cumin ½ teaspoon sugar Salt ⅛ teaspoon cayenne pepper
Before You Begin
You will need a 13 by 9-inch metal baking pan for this recipe; a glass or ceramic baking dish will result in uneven cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Place chickpeas in colander and drain for 10 minutes. Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes.
- Transfer chickpeas to 13 by 9-inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer. Transfer to oven and roast for 30 minutes. Stir chickpeas and crowd toward center of pan. Continue to roast until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven and test again in 5 minutes.)
- Combine paprika, coriander, turmeric, allspice, cumin, sugar, ⅛ teaspoon salt, and cayenne in small bowl. Transfer chickpeas to large bowl and toss with spice mixture to coat. Season with salt to taste. Let cool fully before serving, about 30 minutes. (Chickpeas can stored in airtight container for up to 7 days.)
Time
1½ hours, plus 1 hour coolingYield
Serves 6Ingredients
2 (15-ounce) cans chickpeas
3 tablespoons extra-virgin olive oil
2 teaspoons paprika
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground allspice
½ teaspoon ground cumin
½ teaspoon sugar
Salt
⅛ teaspoon cayenne pepper
Ingredients
2 (15-ounce) cans chickpeas
3 tablespoons extra-virgin olive oil
2 teaspoons paprika
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground allspice
½ teaspoon ground cumin
½ teaspoon sugar
Salt
⅛ teaspoon cayenne pepper
Ingredients
2 (15-ounce) cans chickpeas
3 tablespoons extra-virgin olive oil
2 teaspoons paprika
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground allspice
½ teaspoon ground cumin
½ teaspoon sugar
Salt
⅛ teaspoon cayenne pepper
Why This Recipe Works
Chickpeas are used throughout India, so a version with spices from the region—coriander, turmeric, allspice, and cumin— seemed appropriate. We achieved crispiness by first microwaving the chickpeas for about 10 minutes to burst them open at the seams so they released interior moisture. We then baked them in a 350-degree oven. To prevent burning, we crowded them toward the center of the pan near the end of roasting. We finished with a dusting of spices.
Before You Begin
You will need a 13 by 9-inch metal baking pan for this recipe; a glass or ceramic baking dish will result in uneven cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Place chickpeas in colander and drain for 10 minutes. Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes.
- Transfer chickpeas to 13 by 9-inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer. Transfer to oven and roast for 30 minutes. Stir chickpeas and crowd toward center of pan. Continue to roast until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven and test again in 5 minutes.)
- Combine paprika, coriander, turmeric, allspice, cumin, sugar, ⅛ teaspoon salt, and cayenne in small bowl. Transfer chickpeas to large bowl and toss with spice mixture to coat. Season with salt to taste. Let cool fully before serving, about 30 minutes. (Chickpeas can stored in airtight container for up to 7 days.)
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