Moroccan · Snack
Cumin Roasted Chickpeas (Crunchy Tea-Time Snack)
Chickpeas tossed with olive oil, cumin and paprika and roasted until shatteringly crisp are a moreish Moroccan tea-time and street snack, sold warm in paper cones and made at home to nibble with mint tea. The trick is drying the chickpeas thoroughly so they crisp rather than steam — the reward is a spiced, crunchy handful with none of the deep-frying.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 x 400 g tins chickpeas, drained (or 480 g cooked)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp salt
- 1/4 tsp chilli powder (optional)
- 1/4 tsp ground coriander
Method
- 1
Dry thoroughly
Rinse the chickpeas, then roll and pat them very dry in a towel, removing any loose skins. Dry chickpeas are the key to crispness.
- 2
Oil and pre-roast
Toss with the olive oil, spread on a tray in a single layer and roast at 200°C for 25 minutes, shaking halfway, until starting to crisp.
- 3
Add the spices
Mix the cumin, paprika, salt, coriander and chilli. Toss the roasted chickpeas in the spice mix.
- 4
Finish roasting
Return to the oven for a final 10–15 minutes until deep golden and crunchy right through.
- 5
Cool
Let them cool on the tray — they crisp further as they cool. Eat the same day for maximum crunch.
Chef's tips
- Add the spices in the last stage, not before roasting, so they toast without burning.
- The drier the chickpeas go in, the crunchier they come out — do not skip the towel step.
- They soften overnight, so make them the day you plan to eat them.
Frequently asked questions
Why did my chickpeas turn out chewy, not crisp?
Usually too much moisture or overcrowding. Dry them well, use a single layer with space between them, and give them enough time in a hot oven.
Can I use dried chickpeas I cooked myself?
Yes, and they often crisp beautifully. Cook until tender, drain and dry them very well before roasting exactly as with tinned.