Roasted Spiced Chickpeas

Crispy oven-roasted chickpeas with cumin and chile - an easy, addictive appetizer.  Plus a GIVEAWAY of the new Martha Stewart Appetizers cookbook! {CLOSED}
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Spiced Roasted Chickpeas |

Spiced Roasted Chickpeas |

When people show up for dinner, it's nice to have something out to munch on, so that you can sit down and enjoy a drink with your friends and take the edge off of everyone's hunger.  

You can make everyone feel warm and welcome and a little bit fed before you have to hunker down in the kitchen to finish making the meal. 

I find the appy can be the hardest thing to plan, however. I always want something that complements the rest of the menu, but for me it is usually an afterthought, and a scramble. 

This is why I was excited to receive a shiny copy of Martha's newest cookbook, Martha Stewart's Appetizers, in the mail (along with some of her beautiful paddle boards for serving). 

Spiced Roasted Chickpeas |

It's full of all the inspired bites, dips and spreads, casual nibbles, and fancy hors d'oeuvres you could hope for, all in one book.  I bookmarked a bajillion recipes the very first time I thumbed through, and I'll be ordering several copies to give as Christmas gifts.  I don't think anyone can have too much appetizer inspiration. 

These Roasted Spiced Chickpeas were the first recipe I tried.  I wanted something easy and light to start an Indian meal.  I loved that the recipe called for whole cumin seeds, which get toasty and delicious with this method of oven frying, and are addictive in their own right.  

Spiced Roasted Chickpeas |

Spiced Roasted Chickpeas |

The chickpeas were totally addictive, especially the crispy bits.  They packed quite a bit of heat, which made it funny to watch the toddlers who couldn't stop eating although their tongues were on fire: One chickpea, one slug of milk, one chickpea, one slug of milk.  

Spiced Roasted Chickpeas |

Spiced Roasted Chickpeas |

Grab a copy before the holiday entertaining frenzy begins! I'm giving one away here.  

Giveaway CLOSED.  

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 1/4 cup extra-virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, drained, rinsed and patted dry
  • 1 tsp cayenne pepper
  • 1 tbsp cumin seeds
  • coarse salt


Preheat oven to 450ºF.  Pour oil on a rimmed baking sheet, and heat in oven until hot, about 3 minutes.  

Meanwhile, in a large bowl, toss to combine chickpeas, cayenne, and cumin.  Season with salt. 

Spread chickpea mixture in a single layer on hot baking sheet.  Bake until chickpeas are crisp, stirring halfway through, 10-12 minutes. With slotted spoon, transfer to paper towels to drain and cool slightly before serving.