Crispy Roasted Black Chickpeas
Looking for a healthy, protein-packed snack with a punch of bold flavor? These Crispy Roasted Black Chickpeas are just the thing. Naturally rich in fiber and nutrients, black chickpeas (also known as kala chana) have a deeper, earthier flavor than their golden counterparts, making them the perfect base for a smoky, spiced seasoning blend. In this recipe, we coat them with fragrant cumin, a touch of sea salt, and a touch of the bright, Basque-inspired flavor of Piment d’Ville before roasting them to crispy perfection. Whether you’re craving a wholesome snack, a crunchy salad topper, or a flavorful addition to grain bowls, these chickpeas deliver big on taste and texture. Plus, they’re easy to make and stay crispy for days!
*A Note On Our Recipes:
Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.
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Crispy Roasted Black Chickpeas
Lisa Riznikove
Snack
A crunchy, smoky-spiced snack with a bold kick of cumin and Piment d’Ville. Perfect for snacking or adding texture to dishes!
Ingredients
1 cup dry black garbanzo beans (chickpeas)
- 1 tablespoon olive oil
½ teaspoon Pacific Flake Sea Salt
- 1 teaspoon Piment d'Ville
- 1 teaspoon ground cumin
Directions
Rinse the dry black chickpeas and soak them overnight in a large bowl with plenty of water. Drain and rinse, then transfer to a pot. Cover with fresh water and bring to a boil. Reduce heat and simmer for 45–60 minutes or until tender but still firm. (Or skip the soak: Rinse the dry beans, add to a pressure cooker with plenty of water to cover by an inch with a sprinkle of salt then cook on high for 30 minutes) Drain well and pat dry with a clean kitchen towel.
Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss the chickpeas with olive oil, sea salt, Piment d'Ville, and cumin until evenly coated.
- Spread the chickpeas in a single layer on the baking sheet.Roast for 30–40 minutes, shaking the pan every 10 minutes for even crisping.Keep an eye on them during the last 10 minutes to prevent burning.Cool & Enjoy
Let them cool completely—they will crisp up more as they cool. Store in an airtight container at room temperature for up to 5 days.