Spiced and roasted chickpeas are so easy to make that we probably don’t need an actual recipe or instructions. But I was really interested in finding out more about them, so this is the why of the post. They are one of my go-to foods during the week, as they are quick to make and can last a couple of days in the fridge. I’ve also always had a very open love (obsession) for chickpeas. I can eat them in a salad, add them to a sandwich or soup, have them as a snack… and they are just so delicious. Every single time.
The origin of chickpeas, or garbanzo beans, is not too sure (like many other aspects of history). The one thing most historians agree on is that it originally comes from the Middle East, as the first traces of it were found in Turkey and also in the now Palestinian territories. They could’ve first been cultivated around 3500BC, during the late Neolithic. Even though India is now the largest chickpea producer in the world (by far), the chickpea plant is thought to have been domesticated and consumed in Greece and Turkey, initially. The chickpea plant, or Cicer arietinum, is a plant that can typically grow between 20-50 cm tall, with white or violet flowers whose fruits are seedpods, each containing 2-3 peas.
Nutritionally speaking, garbanzos are a rich food. Among many benefits, they can help lower blood sugar levels (complex carbs), improve digestion and bad cholesterol levels (high in fibre, regulates pH levels) and are great plant-based source of protein (19g/100g). Garbanzos are an incomplete protein though, meaning they don’t contain all nine essential amino acids in sufficient amounts. However, when combined with a grain (brown rice, barley, quinoa, pasta…), the body is able to obtain all essential amino acids. Research suggests that complementary proteins do not need to be eaten at every meal, but should be eaten throughout the day in order for our bodies to assimilate all amino acids needed each day. If you are interested in understanding the chemistry and how our body obtains nutrients, read this article.
To make this recipe you can use raw dried chickpeas or “ready-to-eat” jar or can chickpeas. If you decide to go with the raw, dry and slightly more time-consuming option, make sure to soak the chickpeas in salted water overnight or for around 8-12h. Any interest in understanding the best way to cook different bean types, read this exhaustive Serious Eats article.
When I was a kid, I used to eat my chickpeas smashed with a fork, with extra olive oil and salt. Then I discovered hummus and had a bit of an “aha” moment. I’ve then gone on to try dishes like chana masala or regular warm stews. And this might seem crazy, but my love for chickpeas has never disappointed me!
I am sure that when you try this recipe, it won’t let you down either 🙂
Total time: 20mins
Notes: quantities can be modified and spices removed/added.
- 500g boiled chickpeas
- Olive oil
- 2 tbsp paprika (pimentón)
- 1.5 tbsp turmeric (cúrcuma)
- 1 tbsp garlic powder
- 1 tsp white pepper
- 1 tsp curry powder
- 1 tsp dried chili flakes
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cumin powder
- Preheat oven to 210º, set to ventilator and upper grill mode.
- Mix all spices and olive oil in a bowl.
- Rinse and strain boiled (fresh/can/jar) chickpeas, add to the bowl and stir until chickpeas are well coated.
- Place a baking sheet over a baking tray, add the spiced chickpeas to the tray and spread them evenly. Ideally, you want there to be only one layer of chickpeas and not ones crammed over each other.
- Place in oven and cook for 15mins or more, depending on your crunchiness preference – voilà!