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Chickpea recipe

Spicy and Crispy Chickpea Recipe

Serve these delicious chickpeas on salads, or as an easy snack!
Course Snack
Cuisine Mexican, vegan
Keyword chickpea recipe, chickpeas, vegan recipes
Prep Time 20 minutes
Servings 4


  • 2 cups chickpeas dried and rolled between paper towels to remove moisture
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1.5 tablespoons olive oil
  • 1 tablespoon + 1 teaspoon chili powder I use 1 tablespoon of regular chili powder, and 1 teaspoon of chipotle/ancho
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cinnamon
  • Salt and pepper to taste


  1. Heat oil in a pan, then add onion and garlic and cook on medium heat until browned.
  2. Add all the spices to the onions and garlic, mixing to coat the aromatics. (if you’re making this mix to use on meats or fish, add the tomato paste here).
  3. Add the chickpeas and toss to coat.
  4. Cook on medium heat until chickpeas become dry and color darkens. While cooking, shake the pan every 3-4 minutes, to ensure that the chickpeas are evenly cooked and spices aren’t burning.

Recipe Notes

Keep in an airtight container in the fridge for up to a week.