Spicy Roasted Chickpeas with Harissa (Crispy Every Time)

Spicy roasted chickpeas with harissa served on parchment paper with a gold spoon. The crispy chickpeas are coated in smoky harissa paste, giving them a rich red color and bold flavor.

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Spicy Roasted Chickpeas with Harissa (Crispy Every Time)

These spicy roasted chickpeas are coated in harissa paste and roasted until perfectly crispy. A simple 4-ingredient snack that is high in fibre, plant-based, and naturally gluten-free.

Prep Time5

Cook Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 155kcal

Author: Maria Lucey RD

Equipment

Baking tray (large enough to spread chickpeas in a single layer)

Ingredients

450 grams canned chickpeas drained and rinsed (1 x 16 oz tin or 2 cups)
1 tablespoon olive oil
1 tablespoon harissa paste
1 pinch fine salt omit if harissa paste is already quite salty

Instructions

Preheat your oven to 425°F or 220°C.
Drain and rinse the chickpeas. Tip them onto a clean tea towel or a sheet of kitchen paper and pat them as dry as possible. The drier they are, the crispier they will be.
450 grams canned chickpeas
Spread the dried chickpeas onto your baking tray and microwave on high for 2 minutes to remove additional internal moisture. Leave them on the tray for 1 to 2 minutes to allow any steam to evaporate.
Drizzle the chickpeas with the olive oil and add a pinch of fine salt. Toss to coat and spread them out in a single layer with space between each one.
1 tablespoon olive oil, 1 pinch fine salt
Roast in the oven for 15 minutes until beginning to turn golden.
Remove from the oven. Add the tablespoon of harissa paste and toss well until every chickpea is coated.
1 tablespoon harissa paste
Return to the oven for a further 5 to 10 minutes. Watch closely during this stage as harissa can burn quickly. Remove when the chickpeas are deeply golden and fragrant.
Leave to cool on the tray for a few minutes before serving. They will crisp up further as they cool.

Air Fryer Method

Air fry oiled and salted chickpeas at 400°F or 200°C for 12 to 15 minutes, shaking halfway. Add harissa, toss, then air fry for a further 3 to 5 minutes.

Video

Notes

FAQS:

Why add the harissa at the end? Harissa contains spices and natural sugars that burn quickly at high heat. Adding it in the final 5 to 10 minutes gives you all the flavour without bitterness.

Do I need to use the microwave step? No, but it helps. It removes moisture from inside the chickpeas that patting alone cannot reach.

Why did my chickpeas came out chewy? Almost always a moisture issue. Make sure they are thoroughly dried and spread in a single layer so they roast rather than steam.

Tips for success:

For crispier chickpeas, make sure they’re completely dry before roasting.
Experiment with different spice blends to suit your taste, such as adding chili powder for some heat or dried herbs like oregano for an Italian twist.
Since oven temperatures can vary, start checking the chickpeas around the 20-minute mark, and keep an eye on them to prevent burning.

Store roasted chickpeas in a loosely covered container or jar at room temperature for up to 5 days. I generally avoid airtight containers straight away, as any trapped steam can soften them and make them lose their crunch. If you prefer to store them in an airtight container (useful in humid climates), make sure they have cooled completely first. If they soften over time, simply pop them back into the oven or air fryer for a few minutes to crisp them up again.

I don't recommend refrigerating or freezing roasted chickpeas, as the moisture can affect their texture and make them less crunchy.

Air fryer: Air fry oiled and salted chickpeas at 400°F or 200°C for 12 to 15 minutes, shaking halfway. Add harissa, toss, then air fry for a further 3 to 5 minutes.

Nutritional Calculations: Ingredients used: Bush's Best canned garbanzo beans, Roland Harissa Red Chili Spread (1 tbsp), olive oil (1 tbsp). Calculated for 4 servings per recipe.

Nutrition