Sumac and Spice Roasted Chickpeas

When I menu plan, I tend to focus on the main course and make simple side dishes. We’re talking rice, couscous, frozen and roasted vegetables. I have noticed that my favorite sides have one thing in common: I don’t need a recipe for them. Well, that just omits tons of recipes I have pinned, and I can’t have that! I need make more side dish recipes, and I’m going to do that today with this Sumac and Spice Roasted Chickpeas recipe. It’s simple, full of spices I like, and promises to be packed with flavor. I can’t wait to try it!

Citrus-scented Sumac and warm Middle Eastern spices add bold flavor to these roasted chickpeas!

Recipe Author: Linda at The Wanderlust Kitchen
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The Ingredients

This recipe was so easy to shop for! I had all the spices and olive oil in my pantry. All I had to get at the grocery store was a couple of cans of chickpeas (a.k.a. garbanzo beans).

Actually, nearly all the ingredients are usually easy to find at my regular store. The only exception is the sumac. I order that online.

Sumac and Spice Roasted Chickpeas Ingredients
Chickpeas, sumac, cayenne pepper, ground cumin, paprika, sea salt, ground black pepper, and extra virgin olive oil

The Process

I love to be able to share tips and tricks that make these recipes easier, but this one went so smoothly that I don’t have many. The instructions were simple and well written, so I didn’t have any trouble following along. Mine did take a bit longer than the 30 minutes listed, though. Here’s how my time was spent:

  • 9 minutes to prep
  • 30 minutes to cook
  • 39 minutes total

I began by draining and rinsing the chickpeas, then I used a couple of tea towels to dry them off. I left them sitting on a towel to dry a bit more while I whisked up the oil and spices.

The spice mixture was quite thick, so I had to make sure to thoroughly stir the chickpeas to coat them. Then I spread them on a parchment-lined sheet pan and roasted them. I started out with 20 minutes, tossing them at the 10 minute mark.

My Sumac and Spice Roasted Chickpeas weren’t crispy after roasting for 20 minutes, so I tossed them a second time and put them back into the oven for another 10 minutes. Once I tried them, I realized they weren’t truly crispy, but they were dryer than what I’m used to. I was left wondering if another 5-10 minutes was needed. I’ll have to try this one again and report back.

So how was it?

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These Sumac and Spice Roasted Chickpeas are a recipe I will be making again and again! They had a nice spicy kick without the heat overpowering the other flavors. They stole the show from the main course. Making them was so easy! I had everything but the canned chickpeas in my pantry, so my shopping list was short. The instructions were easy to follow, but I'm not sure they gave enough time to roast. My chickpeas weren't crispy after the maximum time given. Next time I'm going to roast them for a little longer and see what happens to the texture. I'll be sure to update this post when I do!
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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Sumac and Spice Roasted ChickpeasThese Sumac and Spice Roasted Chickpeas are a recipe I will be making again and again! They had a nice spicy kick without the heat overpowering the other flavors. They stole the show from the main course. Making them was so easy! I had everything but the canned chickpeas in my pantry, so my shopping list was short. The instructions were easy to follow, but I'm not sure they gave enough time to roast. My chickpeas weren't crispy after the maximum time given. Next time I'm going to roast them for a little longer and see what happens to the texture. I'll be sure to update this post when I do!