Roasted Chickpeas


In October 2010, my doctor told me I was anemic and that the amount of iron I had stored in my liver was "less than a malnourished African child." Awesome... But hey, at least it was an answer! Anyway, I go back to get my levels tested again soon and I've been feeling a lot better so I'm sure my levels are up. I have been taking an iron supplement, but I think it's way more important to pay closer attention to my dietary intake of iron. So, with that in mind, my favourite snack for the last couple months has been roasted chickpeas! They are a crunchy, tasty, nutritious snack (the site I linked to is one of my fave resources for nutrition facts). I usually crave salty or savoury foods over sweets, so this recipe works really well for me.

How to prep chickpeas:

You can either buy canned or dried chickpeas, but I really recommend buying dried because they are a fraction of the cost.

For canned chickpeas:

rinse the chickpeas really well--until the water is no longer foamy (if you don't understand this, you will when you start rinsing them) and then let them drain.

For dried chickpeas:

there are many ways to prep them, from boiling for a short time to soaking overnight. So, if you have your own way of doing things, go for it! If you're not used to using dried chickpeas, you can do what I do. I put my desired amount of chickpeas (usually about a cup) into a bowl, fill with water, and let soak overnight. The next day, I dump them into a colander, rinse well and let drain.

If you're not sure why you have to soak chickpeas and rinse them well, it's because you want to avoid singing those silly rhymes about "beans, beans, the magical fruit" or "beans, beans, they're good for your heart." If you still have no idea what I'm talking about, I'm sorry to hear that. Feel free to contact me so I can enrich your life.

Here's where the fun part comes in... SPICES! My current favourite is a Moroccan spice recipe from Kalyn's Kitchen. But there are sooo many options depending on what flavours you like. It can be as simple as a bit of sea salt or cayenne pepper.

Today I'm going Moroccan, so here's the recipe:

  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. chile powder
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice*
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cayenne pepper

*If you're like me and you don't have allspice, you can make it by using equal parts cinnamon, nutmeg and cloves (or you can do what I do and just use nutmeg because the recipe already calls for cinnamon, and I haven't bought ground cloves yet). Seriously people, cooking doesn't need to be stressful.

This spice mix makes more than you need for one batch of chickpeas so put it in a little container and save it for next time or use it on veggies/chicken (both are tasty!)

So once you have your chickpeas rinsed and drained, and you have your spices ready, here's how you roast them:

Preheat oven to 350 (ok, so maybe you should do this before you make your spices)

Roasted Chickpeas

Put your chickpeas in a bowl and add a bit of oil and your spices of choice (I use about 1/2 tbsp oil and 3 tsp of the Moroccan spice mix for 2 cups of chickpeas)

(I wish I had a picture of the chickpeas in the bowl, but unfortunately I missed the opportunity to take my bowl's picture for the very last time...)

Roasted Chickpeas

Place chickpeas in a single layer on a baking sheet or a cast iron frying pan.

{Side note about cast iron frying pans: every time I struggle to pick this thing up with both hands, I laugh. I started using cast iron a couple months ago when I found out that it can increase the amount of iron in the foods you eat, especially meat and other acidic foods. But what I find funny is that you should use cast iron when you need more iron, but when you're anemic you're exhausted and weak... and this pan WEIGHS A TON. It's a cruel joke, really.}

Anyway, back to the chickpeas...

Roasted Chickpeas 4

Bake for 45-50 minutes, or until they are nicely browned.

Mmmmm crunchy perfection.


You can eat them warm or cold; you can eat them by the handful or pretend to be civilized and put them in a bowl (mine were only in a bowl because I was eating them while folding laundry.)

When I make a 2 cup batch I store the leftovers in the fridge and eat cold over the next couple days.

And as I eluded to...

Roasted Chickpeas

This was one of my favourite glass bowls, after it magically fell out of my drying rack, spun across my counter and landed on the floor... All of it was in slow motion.

Oh well, the chickpeas were worth it!

If you make roasted chickpeas, please post a comment to let me know what you do to "spice them up!" I would love to have lots of different options on here for myself and others to try!