Smoky Roasted Chickpeas

Smoky Roasted Chickpeas

May 18, 2016   16 Comments

I happen to love smoky roasted chickpeas and I decided to share my secret.

I do not smoke a cigarette and blow onto the chickpeas. Instead, I use a much healthier method. I buy Smoked Paprika – the best spice ever – and coat the chickpeas (AKA garbanzo beans) in the spice.

Do you see the bright red stuff in the photo?

Yeah, that is the stuff! The photo at the top of the post is the chickpeas with only olive oil and salt because I burnt the ones with the Smoked Paprika and I ran out of time.

The simplicity here is unmatched. One can of beans, rinsed, tossed on a baking sheet with olive oil and some spices. You can’t miss. What you get is a tailored to your taste crunchy snack that is high in protein and much better for you than potato chips.

Say good-bye to potato chips – I am serious. Bye!

Really, the only onerous part here is rinsing the beans. It turns out that rinsing the beans for 30 seconds reduces the sodium by 20 percent (see How To Reduce The Sodium In Canned Beans). This way YOU can determine how salty your snack should be.

Other great toppings for chickpeas include:

  • Honey and cinnamon
  • Cumin and chili powder
  • Garlic and rosemary

Do not be afraid to experiment! Chickpeas are a canvas on which you can paint your favorite flavors.

But, smoky roasted chickpeas are the best. I can’t tell you exactly why – but they are. Maybe it is because I like everything to be a bit burnt – like a soup I made last week and forgot to turn off.

Be careful with the cooking time on this recipe. If you pull them out of the oven too soon, you end up with a gummy texture – too late and they turn black (and smoky but not the good kind).

Another thing to be aware of is that the chickpeas tend to end up all over your oven. They "pop" as they cook. I have not found a way to control them - ha! - so I sweep them out of the bottom of the oven after the oven cools. It is a bit of pain but not that big of a deal.

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Smoky Roasted Chickpeas Recipe

Makes 4 servings

1-15.5 ounce can chickpeas (garbanzo beans)
1 tablespoon olive oil
½ teaspoon smoked paprika

Heat oven to 450 F and line a rimmed baking sheet with aluminum foil. Drain chickpeas, rinse, and put them in a bowl. Mix oil, paprika, salt and pepper (to taste) with chickpeas and spread them on baking sheet.

Put them in the oven. After 15 minutes shake the pan to ensure that the chickpeas brown evenly. Roast another 10-15 minutes until brown and crunchy. Watch carefully to ensure you don’t burn them. Enjoy warm or at room temperature.

For one half cup serving = 161 calories, 4.7 g fat, 0.5 saturated fat, 25.0 g carbohydrates, 0 g sugar, 5.5 g protein, 4.9 g fiber, 329 mg sodium, 4 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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16 Comments:

These look great - thank you for the idea! Love the versatile chickpea :)

on May 18, 2016

Lisa-you rock! Much love

on May 18, 2016

Thank you, Snack Girl for reminding me to make this recipe. It is a great, easy to make snack that kids also love! I learned about smoked paprika from you and have been using it on all sorts of veggies and veggie medleys! Rinsing beans is so incredibly important for reducing gas and sodium. Great article, as always! Keep up the good work!

on May 18, 2016

I love this. I always use a olive oil, a splash of salt and cayenne pepper for a little kick. Love it in place of nuts.

on May 18, 2016

Lisa, when do you add the paprika? It's listed as an ingredient but not in the instructions. Also, you don't list salt & pepper in the ingredient list but salt & pepper is in the instructions. So how much salt & pepper do you add to the can of drained, rinsed beans?

on May 18, 2016

@June - I am so sorry I left it out! You add it with the oil, salt, and pepper. I put it in the recipe above. The salt and pepper is to taste (how much do you like salt and pepper?)

Thanks for your help!

on May 18, 2016

I can't wait to make this. My friend makes two one with Nutritional yeast, so it gives it a cheesy taste and a chili lime version which is delicious!

on May 18, 2016

Do we need to pat dry the beans before roasting?

on May 18, 2016

Thanks so much for sharing this! I have made these before but never got the consistency exactly right. I am a HUGE fan of smoked paprika, it's a staple in my cupboard. Due to the health benefits of honey and cinnamon I am going to try that too.
Funny you mentioned smoking....I joined a class and my quit date is next week. Think I will make these ;)

on May 18, 2016

@Llynn - after rinsing you do not need to dry the chickpeas. Great question!

on May 19, 2016

Hi Snack Girl, thanks for all your great recipes. I've tried making roasted chickpeas before & find they pop in the oven & go everywhere but the pan. Anything to stop this. Thx.

on May 20, 2016

I know these won't last long, but in case, how are you storing. These are fantastic, I left in oven after I turned off at 25 minute mark and let them keep drying. Also, I found the store brand I bought to be a little smaller and they turned out a little crunchier!! Thanks for all your great recipes!

on May 20, 2016

@Siouxzyn - Thank you!! I forgot to mention this problem in the above post. They pop everywhere and then you have to sweep out your oven - and, no, I haven't figured out how to stop it. I simply clean out the popped beans after I make them.

Sorry about that. I am going to add this to the post.

on May 23, 2016

These look great! I will try do it :)

on July 10, 2016

What an awesome, simple recipe. I can't wait to try it! And thanx for turning me on to smoked paprika. I immediately went out to buy it and I am in love!!!Keep the ideas coming!

on July 30, 2016

These ARE yummy! The first time I tried these (with paprika) I too ended up with popped bits in the oven. My Grammy always told me that necessity is the mother of invention, so the next time time I had a yen for the roasted garbanzos I searched my junk drawer fo a rack that had been part of an old, old Corning ware roaster that I replaced some time ago.
Turned upside down the rack is about 2-1/2" high. I arranged it in the middle of the baking sheet then covered it with a huge stainless steel mesh splatter lid (also from the cannot- part-with-collection in my junk drawer) and ended up with nicely roasted garbanzos and a little bit of mess that obligingly rinsed off in the kitchen sink. A friend told me my successful experiment was probably the result of dumb luck, but hey! It worked for me!

on July 31, 2016


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