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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}
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: Indian
Servings: 6
Author: Jennifer Pallian BSc, RD


  • 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.