Best Candied Spiced Chickpeas Recipes

Crispy Spiced Chickpeas Recipe by Tasty image

Provided by Pierce Abernathy

Categories Snacks

Yield 2 cups

Number Of Ingredients 6

2 cups canned chickpea, drained, rinsed and dried
2 tablespoons olive oil
1 clove garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon black ground pepper
½ teaspoon kosher salt

Steps:

Preheat the oven to 350°F (180˚C). Line a baking sheet with parchment paper.
Combine the chickpeas, olive oil, garlic, red pepper flakes, black pepper, and salt in a large bowl and toss to coat.
Transfer the chickpeas to the baking sheet and bake until golden and crisp, 40-45 minutes, shaking halfway through cooking.
Enjoy!

Nutrition Facts : Calories 275 calories, Carbohydrate 25 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, Sugar 4 grams

Spicy Roasted Chickpeas Recipe by Tasty image

Provided by Crystal Hatch

Categories Snacks

Yield 1 serving

Number Of Ingredients 6

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

Preheat oven to 400°F (200°C).
Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
Spread chickpeas out on a parchment paper-lined baking sheet.
Roast for 15-20 minutes.
Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
Cool for 5-10 minutes.
Enjoy!

Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams

Spicy Baked Chickpeas image

Provided by Claire Robinson

Time 45m

Number Of Ingredients 6

2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika
1 teaspoon ground cumin
Pinch cayenne pepper, or to taste
Kosher salt

Steps:

Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.