I often use Garbanzo beans when cooking, especially when I am making chili but this is the first time I use them to make Chili Roasted Chickpeas.
Now you are probably confused as to why I am using Garbanzo Beans and Chickpeas interchangeably. Well that's because they are one and the same. Different names for the same thing. Locally they are usually called Garbanzo beans but you might see them sold as Chickpeas.
One day, my wife came home and said that one of her co-workers brought a bag of roasted chickpeas to share as an afternoon snack. She said they were pretty good except they were a bit salty. She didn't remember what flavor they were but too salty for her taste.
If you are not familiar with Garbanzo Beans or Chickpeas and wondering if they are good for you, well they are! They are high in protein and are rich in vitamins, minerals and fiber.
Since I always have a couple of cans of chickpeas in my pantry I figured I would add a few spices we like with some olive oil and roast them up. The spices on the recipe card are how we like to roast the beans but feel free to tweak it as you see fit.
Once you are done roasting the chickpeas and have let them cool to room temperature, you can store them in an airtight container for up to a week or so. Chances are they won't last that long as they are tasty!
A final word of caution, when you take the baking sheet out of the oven, some of the beans may "pop" like popcorn spraying some hot juices. While this may be a good indication they need a little more time in the oven, please use caution!
💭 Recipe Variation
An alternative way to prepare the chickpeas is to add the spices AFTER they come out of the oven while they are still hot. Coat the dried chickpeas in olive oil, bake then add the spices.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Chili Roasted Chickpeas recipe (see recipe card for quantities): Olive Oil, Chili Powder, Ground Cumin, Salt, Onion Powder and Garbanzo Beans.
🥣 How to make Chili Roasted Chickpeas
Preheat the oven to 450°F.
In a large bowl, combine the first five ingredients. Mix till well combined.
Drain and rinse the garbanzo beans. Pat the beans dry with a paper towel. This will ensure the chickpeas crisp up in the oven.
Add the garbanzo beans and toss until all the beans are well coated with the olive oil mixture.
Spread the beans on a baking sheet. Cook for 30 minutes or until the beans are brown and crisp, stirring once at the 15-minute mark. Ovens can vary so if your chickpeas are not crispy enough keep baking them until they are. They should be crunchy on the outside and soft in the center.
Let the beans cool before serving.
Chili Roasted Chickpeas
- Baking Sheet
- ¼ cup Olive Oil
- 3 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Salt
- ¼ teaspoon Onion Powder
- 30 oz Garbanzo Beans, rinsed & drained
- Preheat the oven to 450°F.
- In a large bowl, combine first five ingredients. Mix till well combined.
- Drain and rinse the garbanzo beans. Pat the beans dry with a paper towel. This will ensure the chickpeas crisp up in the oven.
- Add the garbanzo beans and toss until all the beans are well coated with the olive oil mixture.
- Spread the beans on a baking sheet. Cook for 30 minutes or until the beans are brown and crisp, stirring once at the 15 minute mark. Ovens can vary so if your chickpeas are not crispy enough keep baking them until they are. They should be crunchy on the outside and soft in the center.
- Let the beans cool before serving.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.