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Great Healthy Snack With A Wonderful Blend Of Spices
These Spicy Paprika And Cumin Roasted Chickpeas have just the perfect amount of crunch. This tasty snack is powered up with cumin, Spanish paprika, garlic powder, onion powder and sea salt. It is triple baked at 400 degrees to help dry up these little nuggets and make them crunchy. This is a perfect evening snack to make as a great healthy alternative to store bought treats. So quick and easy and full of protein and fiber. Make this recipe as a snack or topper to salads or to spice up on top of a favorite meal.
The Current History Of Chickpeas
In the Middle East (somewhere in Turkey and northern Syria) chickpeas have been around for about 8,000 to 10,000 years. They are one of the oldest cultivated legumes, grown even before pottery was being made. Chickpeas managed to spread from Turkey then into Israel, Jorden, Egypt, North Africa, Greece, France and then into other European areas.
Today they are the third most widely grown legume in the world. Being that, 12.1 million tons of chickpeas are grown and cultivated each year. They supply well over 20% of our worlds protein.
Although, because of a lack of genetic diversity and climate change our beloved chickpeas are under threat. The chickpea plants are bred with the seed remaining with the plant leaving them highly susceptible to all environmental changes.
Another concern for the survival of chickpeas are pathogens. Chickpeas are very receptive to them and currently 90% of all crop loss is by pathogens. This has been a growing concern because since 1978 to 1995 worldwide pathogens have more then tripled. Being that as it may, it has been a struggle since the 90s to have a higher yield from chickpea crops.
Research is being done with cross breeding domestic chickpeas with wild seeds. This may improve on the chickpeas genetic diversity and help yield more abundant crops. Plus, scientist are diving deeper into understanding genome sequencing of chickpeas to also help with higher production. Over 90 chickpea genotypes now have had their genomes sequenced.
I know this isn’t about a vegan culinary experience of chickpeas for this vegan blog. It is a concern for the history of our food production. I am sure chickpeas are not the only food species having difficulty surviving the climate change and pathogens. It is good to be aware of the changes and feeling the pull on how do we help with the change.
How To Prep Chickpeas To Roast Them
You wouldn’t think you’d have to prep much to make these roasted chickpeas but there are some tricks.
- Drain the chickpeas under cool water. If you are using dried chickpeas then fallow the instructions on the bag. You will need 2 cups or a little less of cooked chickpeas.
- Take the skins off if you have time. Just pinch the pointed end of the chickpea and the skins come right off. This is an important part because a lot of the skins fall off when baking and the spice falls off the skin.
- After taking the skins off dry the chickpeas on a dry clean kitchen towel. This helps the olive oil to stick to the chickpea.
- Now your chickpeas are ready to roast.
How To Make Spicy Paprika And Cumin Roasted Chickpeas
First reheat oven to 400 degrees.
Take the cleaned, skinned and dried chickpeas and put them in a lined parchment baking sheet pan. Add the olive oil over the chickpeas. Work the olive oil around with your hands. Try to get all the oil on the chickpeas. Put the chickpeas in the preheated oven for 10 minutes.
Take out of the oven. The chickpeas should be starting to crack a little on the surface. Roll the chickpeas again around in the oil thats on the sheet pan. If it is too hot for your hands then use a wooden spoon. Put it back in the oven for another 10 minutes.
There are a lot of paprikas to choose from to make these roasted chickpeas. I use a Spanish smoked paprika for these roasted chickpeas because Spanish paprika is also a little spicy. It’s one of my favorite paprikas.
When the chickpeas are done add all the seasonings except the onion powder. Mix it all in with your hands. Don’t be too ruff because you want the seasoning to stick to the chickpeas.
Add the onion powder last so as not to cover the surface of the chickpea in powder and all the spices won’t hang on to the chickpea. Toss them with you finger gently to cover the chickpeas. Put them back in the oven again for 5 minutes.
These Spicy Paprika And Cumin Chickpeas are ready to eat. They are so good hot. Although, you can let them cool and put them in a lid container to eat later.
What To Use Spicy Paprika And Cumin Roasted Chickpeas On
These Spicy Paprika And Cumin Roasted Chickpeas are wonderful on top of salads. I love them on a kale salad with chunks of sweet potato, toasted walnuts and dried cranberries with vegan feta cheese. Great for topping hummus and garnish on a loaded naan bread or pits. Try them on your favorite curry.
Really whatever your taste is, you may come up with something wonderful. Give it a try!
I hope you like these tasty roasted chickpeas as much as we do. Enjoy!
More Recipes You May Like:
Easy Vegan Tarragon And Dill Chicken Salad
Easy Delicious Vegan Spinach Artichoke Dip
Rainbow Chili Farro Salad With Garlic Lime Vinaigrette
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Spicy Paprika And Cumin Roasted Chickpeas
- Prep Time: 3 to 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: Mediterranean
- Diet: Vegan
Description
These Spicy Paprika And Cumin Roasted Chickpeas have just the right amount of crunch. This tasty healthy snack is powered up with cumin, Spanish paprika, garlic powder, onion powder and sea salt with option of black pepper. It is triple baked at 400 degrees to help dry up these little nuggets and make them crunchy. This is a perfect evening snack to make as a great healthy alternative to store bought treats. Perfect evening project to make on any night of the week. Makes almost 2 cups. Enjoy!
Ingredients
Spicy Paprika And Cumin Roasted Chickpeas
- 1 14oz. can Organic Chickpeas
- 2 Tbsp Extra Virgin Olive Oil
- 2 tsp Ground Cumin
- 1 tsp Spanish Paprika or Regular Smoky Paprika
- Sprinkle Garlic Powder over all chickpeas
- Sprinkle Onion Powder over all chickpeas
- 1/2 tsp Sea Salt or to taste
- Black Pepper to taste (optional)
Instructions
Spicy Paprika And Cumin Roasted Chickpeas
- Preheat oven or toaster oven to 400 degrees.
- Open and drain chickpeas. Take the skins off if you have time. This will help the spice stick to the chickpea better.
- Rinse the chickpeas under cool water and dry them on a clean kitchen towel.
- Transfer them to a parchment lined sheet pan. Add the olive oil and toss them around with your fingers to evenly coat them.
- Put them into the oven for 10 minutes.
- Take them out after ten minutes and toss them around in the olive oil in the sheet pan again to coat them. Add more olive oil if you need to.
- Bake them for 10 more minutes.
- When they are hot out of the oven add all the seasonings but the onion powder. Rub the seasoning on by piling them and flipping them around with your finger. Be gentle so as not to rub off the seasoning. Then add the onion powder last and mix it in with your fingers again. When done even them out flat on the sheet pan to roast evenly.
- Put back in the oven for 5 more minutes.
- When done eat them hot or let them cool and then transfer them into a container.
- Enjoy!
