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Spanish-Spiced Roasted Chickpeas

Published January 2019

Why This Recipe Works

Our spiced roasted chickpeas have a crisp, airy texture that we achieve by first zapping the chickpeas in the microwave for about 10 minutes to burst them open at the seams so they release interior moisture. We then coat them with a small amount of olive oil and bake them in a 350-degree oven for about an hour. To keep them from burning, we crowd them toward the center of the pan. For a snack reminiscent of one served at a Spanish tapas bar, we dusted the roasted chickpeas with a mix of smoked paprika, coriander, kosher salt, cumin, and cayenne pepper.

2 (15-ounce) cans chickpeas
3 tablespoons extra-virgin olive oil
1 tablespoon smoked paprika
½ teaspoon ground coriander
teaspoon kosher salt
¼ teaspoon ground cumin
teaspoon cayenne pepper
Nutritional Information

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Instructions

Serves 6 (Makes about 1⅔ cups)

There is no need to rinse the chickpeas. This recipe calls for a metal baking pan; using a glass or ceramic baking dish will result in unevenly cooked chickpeas. The chickpeas make a great snack when dusted with spices, but you can also season them simply with salt and a pinch of cayenne pepper and use them as a salad garnish.

Total Time: 1¼ hours, plus 30 minutes cooling

1. Adjust oven rack to middle position and heat oven to 350 degrees. Place chickpeas in colander and let drain for 10 minutes. Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have split slightly at seams, 8 to 12 minutes.

2. Transfer chickpeas to 13 by 9-inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer. Transfer to oven and roast for 30 minutes. While chickpeas are roasting, combine paprika, coriander, salt, cumin, and cayenne in small bowl.

3. Stir chickpeas and crowd toward center of pan, avoiding edges of pan as much as possible. Continue to roast until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes longer. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven for 5 minutes before testing again.)

4. Transfer chickpeas to large bowl. Toss with spice mixture to coat. Season with salt to taste. Let cool completely before serving, about 30 minutes. (Chickpeas can be stored in airtight container for up to 1 week.)

Corral Your Chickpeas

We found that the chickpeas at the edges of a rimmed baking sheet tended to scorch toward the end of the roasting time. We could prevent this with frequent stirring, but that let heat escape from the oven, so the chickpeas took longer to finish. Instead, we switched to a 13 by 9-inch metal baking pan: Its high sides deflect some of the oven's heat. We also crowd the chickpeas toward the center of the pan and away from the hotter sides.

Scorch-Proof

Scorch-Proof

Mounding the chickpeas in the middle of the pan shields them from burning.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.