Pirate Kitchen

Sort of Back in the Groove with Spicy Roasted Chickpeas

Hammock View 1

I needed this hammock today. Notice Max getting in the groove too and rolling around on his back. I’m finally posting after too long and I thought what better way to kick off my re-entry into blogland than with a spicy snack. I’m also paying tribute to two friends (and one of the members of one of my all time favorite musical groups the Beastie Boys) who recently passed away. Two in a month is two too many, but they would love this:  kicking back with a snack and a glass of wine and listening to the Beastie Boys.

In Loving Memory Of My Friends
Cindy Robertson
1957 – 2012
Frank McBride
1962 – 2012
Adam Yauch (MCA of the Beastie Boys)
1964 – 2012

Spicy Roasted Chickpeas

I’m addicted to these and Rob ate them for breakfast. They are super cheap and easy and you can use any savory/sweet combination you can think of. Oh, and yes, chickpeas and garbanzo beans are the same thing. I used the canned version for the super easy factor, but if you’d rather use dried beans…go for it. I am however, promoting the canned version for less time spent working and more time… enjoying! Viva la vida.

Spicy Roasted Chickpeas


  • 1 15 oz. can chickpeas/garbanzo beans (same thing)
  • 1 Tablespoon olive oil
  • Kosher Salt to taste
  • Cayenne Pepper to taste
  • Cumin to taste

Heat oven to 400 degrees. Rinse and drain chickpeas/garbanzo beans. Spread onto a sheet pan and blot with paper towels. Drizzle olive oil over the top and toss with a spatula to coat. Roast for 20 minutes giving the pan a good shake once through the roasting. Remove from the oven and sprinkle with kosher salt, cayenne pepper and cumin. Stir with a spatula and put back in the oven for at least another 20 minutes or more until deep golden brown.  The longer the better for maximum crispiness! Pour into a bowl and enjoy with your favorite beverage.

Inspired by Jen Yager – thanks Jen!

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  1. Diane
    June 14, 2012

    What a perfect thing to always have on hand! Great tasting, endless variations, and HEALTHY! I used the drained, canned (why make things more complicated than they already are?), sprinkled them with salt, pepper and garlic powder. Then, as a last minute thought, decided to cover them with Old Bay. They were (past tense in less than 12 hours) gourmet quality snackin’! Next time I’m trying brown sugar and cinnamon!

    • Kristen
      June 24, 2012

      Thanks for the great tips! In addition to trying Old Bay…curry! Yum!