Indian-spiced roasted chickpeas are a crunchy, flavorful snack that you can make with simple pantry spices in under 45 minutes. This easy recipe transforms humble chickpeas into a versatile bite you can enjoy on their own, toss into salads, or use as a crunchy topping for soups and grain bowls.
The warm spice blend adds depth, while slow roasting ensures a perfect crisp texture that stays fresh for days. Instead of using regular chickpeas, try these crunchy masala chickpeas in my spicy chickpea salad and black bean chickpea salad.
Why I Love This Masala Chickpeas Recipe
What makes this masala chickpeas recipe unique is the perfect balance of warm spices, a hint of jaggery for subtle sweetness, and the slow roasting method that locks in a lasting crunch.
Over the years, I've experimented with countless spice blends, but this combination has become a timeless favorite in my kitchen.
On busy evenings, I often roast chickpeas alongside seasonal vegetables, just like in my Roasted Veggies recipe, for a quick, filling dinner that doesn't compromise on flavor.
And if you love chickpeas as much as I do, you'll enjoy exploring my Indian chickpea recipes collection, which features everything from hearty curries to fresh, vibrant salads.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: In a large bowl or baking tray, add pat dried cooked chickpeas, oil, jaggery, salt, pepper, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala.
Step 2: Toss the chickpeas well and spread them in a single layer on the baking sheet. Roast for 35-40 minutes, flipping halfway through, until golden and crisp.
Step 3: Let them cool completely before storing in an airtight container.
Have you tried these Indian-spiced roasted chickpeas? I'd love to hear how you served them! Leave a comment below and share your favorite pairing or twist. And if you love this recipe, you will enjoy all my Indian chickpea recipes. Please take a look at the collection and try them today!
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Recipe
Indian Spiced Roasted Chickpeas
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Ingredients
- 3 cups chickpeas
- 1 tablespoon oil
- 1 teaspoon jaggery or brown sugar
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon salt
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Pat chickpeas dry thoroughly with a clean kitchen towel. I cooked soaked chickpeas in the Instant Pot and used them in this recipe.
- In the baking tray, mix oil, jaggery, salt, pepper, chili powder, turmeric, cumin, coriander, and garam masala.1 tablespoon oil, 1 teaspoon jaggery, ¼ teaspoon ground black pepper , ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon salt
- Toss the chickpeas in the spice mix until well-coated.3 cups chickpeas
- Spread chickpeas evenly on the baking sheet in a single layer.
- Roast for 35-40 minutes, flipping halfway through, until golden and crisp.
- Cool completely before storing in an airtight container.
Notes
- Roast for 35 to 40 minutes, or until crisp, flipping halfway through.
- Serve as a snack, with roasted veggies, in bean salads, or as salad toppings.
- If using canned chickpeas, rinse them thoroughly to remove excess salt.
- Store these masala chickpeas in an airtight container at room temperature for up to a week.
- Instead of using regular chickpeas, try these crunchy masala chickpeas in my spicy chickpea salad and black bean chickpea salad.
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