Friday, January 16, 2009

Roasted Chickpeas

I was making some roasted chickpeas for a roadtrip snack, but I fix roasted chickpeas with cooked chard and some plain yogurt on a pretty regular basis. It's a great way to use chickpeas outside of hummus or a Moroccan stew.

  • 15.5 ounce can of rinsed chickpeas
  • 2 tablespoons olive oil
  • 1 tablespoon berbere
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon of sugar

  1. Preheat the oven to 450 degrees F
  2. In a bowl mix all of the ingredients together
  3. Spread the chickpeas out on a aluminum lined baking sheet
  4. Bake for 25 to 30 minutes

Note: I use the Ethiopian spice mixture berbere for this recipe. It has a nice combination of flavors and heat. There are many varieties of berbere, but if you can't find a pre-mixed one you can either make your own berbere, or substitute any other spices you would like.


  1. I have roasted them with curry powder, but now I will try berebere since you gave me some! Gorgeous photo.

  2. Delicious! I just roasted some with this recipe for the first time (and blogged about it).