Crispy Roasted Shawarma Chickpeas

Mediterranean 42 Last Update: Jan 24, 2021 Created: Jan 24, 2021
Crispy Roasted Shawarma Chickpeas
  • Serves: 4 People
  • Prepare Time: 5 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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Recipe from Peas & Crayons

NOTE
The cayenne pepper controls the heat of these so use a little less (or skip) for mild chickpeas and use extra for a fiery treat!

Ingredients

Directions

  1. Pre-heat oven to 400°F
  2. Drain the chickpeas in a colander or sieve and rinse well.
  3. Pat the chickpeas very dry with a clean dishtowel. The drier the chickpeas are, the crispier your end result. If you have time, leave them to air-dry for a few minutes.
  4. Next toss the chickpeas with olive/avocado oil and salt until lighlty coated, then arrange in an even layer on a baking sheet.
  5. Roast on the center rack for 20 to 25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan of chickpeas at the 10 minute mark for even crispiness.
  6. While still hot from the oven, add to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric. (my hands were legit yellow for a day! lol!)
  7. Serve while the chickpeas are still warm and crispy. As they cool the crispiness will be replaced by a nutty chewiness which I think is equally awesome. Feel free to try them both ways! I've gotten into the habit of eating a few handfuls straight from the oven and saving some to snack on or top dishes with later.

Crispy Roasted Shawarma Chickpeas



  • Serves: 4 People
  • Prepare Time: 5 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

Recipe from Peas & Crayons

NOTE
The cayenne pepper controls the heat of these so use a little less (or skip) for mild chickpeas and use extra for a fiery treat!

Ingredients

Directions

  1. Pre-heat oven to 400°F
  2. Drain the chickpeas in a colander or sieve and rinse well.
  3. Pat the chickpeas very dry with a clean dishtowel. The drier the chickpeas are, the crispier your end result. If you have time, leave them to air-dry for a few minutes.
  4. Next toss the chickpeas with olive/avocado oil and salt until lighlty coated, then arrange in an even layer on a baking sheet.
  5. Roast on the center rack for 20 to 25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan of chickpeas at the 10 minute mark for even crispiness.
  6. While still hot from the oven, add to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric. (my hands were legit yellow for a day! lol!)
  7. Serve while the chickpeas are still warm and crispy. As they cool the crispiness will be replaced by a nutty chewiness which I think is equally awesome. Feel free to try them both ways! I've gotten into the habit of eating a few handfuls straight from the oven and saving some to snack on or top dishes with later.

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