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Crispy Roasted Chickpeas


Another way to enjoy one of our favorite pulses. Yoghurt is must with this dish along with chili peppers.

Crispy Roasted Chickpeas


Have a look below at the full recipe. Don’t forget, you can always print it.
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Here you can find more of my Chickpeas Recipes.

Crispy Roasted Chickpeas

Course: Main Dish
Cuisine: Mediterranean
Keyword: Food Recipes, Pleasures, Pulses-Legumes


  • 400g Dehydrated Chickpeas
  • 4 tbsp EVOO , Extra Virgin Olive Oil
  • 1 tbsp Sumac
  • 1 tbsp Cumin , ground
  • 1 tbsp Sweet Smoked Paprika
  • 1 tbsp sweet Paprika
  • tbsp Brown Sugar
  • 1 tsp dry Garlic , ground
  • 2 tsp Sea Salt
  • 1 tsp freshly ground Black Pepper


  • From previous night soak the Chickpeas in water and the baking soda, the water to be 4 cm above the chickpeas as the chickpeas increase their volume quite rapidly. Add more water if needed and replace it at least twice.
  • In a large pot or casserole add water and bring to a boil. Add the chickpeas and simmer until al-dente, about 25’ depending on the chickpeas.
  • Remove from the heat and drain. Spread them on kitchen paper and allow to dry.
  • In the meantime, turn the oven to 200°C, air circulation and rack set at the middle.
  • Add to a large bowl the rest of the ingredients and mix well. Place the cooked chickpeas and toss gently to get well coated. Add the coated chickpeas in an oven proof flat dish and spread all-over. Place in the preheated oven and cook for about 25’ while tossing couple of times, taking care not to get over-cooked.

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