Recipe draft
Snacks & Sides
Snacks & Sides
Smoky Roasted Chickpeas
A crisp little snack with warm paprika and cumin. Drying the chickpeas well makes all the difference.
By Maya Bennett · CozyYumPublished October 1, 2026
Smoky Roasted Chickpeas
A crisp little snack with warm paprika and cumin. Drying the chickpeas well makes all the difference.
Prep10 min
Cook30 min
Total45 min
Rest / cool5 min
Recipe draft. This recipe has not yet been kitchen-tested. Times and results may vary. Our editorial policy.
Ingredients
Servings
Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.
Let’s make it
Heat oven to 210°C / 410°F. Pat chickpeas very dry with a clean towel and remove any loose skins.
Toss with oil and salt on a tray. Spread in one layer.
Roast for 25–30 minutes, shaking the tray twice, until the chickpeas are golden and crisp.
Toss the hot chickpeas with paprika and cumin. Cool for 5 minutes before serving.
What you’ll need
- Baking tray
- Clean kitchen towel
A little kitchen wisdom
- Add spices after roasting to keep them from scorching.
- They are crispest on the day they are made.
- Check seasoning blends for wheat if using a substitute spice mix.
Saving some for later
Refrigerate leftovers in a covered container within 2 hours and use within 3 days. They will soften in storage; reheat on a tray until hot throughout, at least 74°C / 165°F, then cool briefly before eating.
Allergens & dietary notes
No major allergens in the listed ingredients; check packaged products.
Dietary suitability applies to ingredients as written. Check labels and cross-contact. Nutrition estimates are not provided.
Published 2026-10-01 · Updated 2026-10-01 · CozyYum
Keep the cozy going
