Let me start by saying that both “smoky” and “smokey” look wrong to me, but apparently both are fine.  Pick the one you like and imagine I used that spelling.This is an absolutely addictive little snack that will help you swear off of chips.  I ate almost half of the batch and stopped only due to the nagging feeling that eating a whole can of beans was a bad long-range plan.  There are many recipes out there for variations on this theme, but my favorite step-by-step process is described at Steamy Kitchen.   The beans will lose moisture and shrink as they crisp up, and I prefer to leave the outer skins on as much as possible because they become these crispy little bits that are the tastiest part.
Smokey Roasted Chickpeas
I am in the process of updating some of my older posts with fresh (and hopefully improved) photos, and I am including one of the old photos in the mix as I do each update.  Below is the old photo:

The spice mix I used for my batch was salty/smokey/and slightly sweet, and I think the cinnamon really makes it.  You can mix and match spices as you like, of course, but if you want a smokey flavor the smoked paprika and chipotle will add that. Note that I have updated the recipe slightly from its previous version, switching to avocado oil from olive oil and tossing the chickpeas with the spices before baking.

Smokey Roasted Chickpeas
Recipe type: Appetizer, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons avocado oil (or olive oil)
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground chipotle pepper (or to taste)
  1. Dry the rinsed chickpeas on paper towels to remove excess moisture. Preheat your oven to 375 degrees. Toss the chickpeas with the oil and the spices and spread them out on a cookie sheet that has a raised edge, or in a baking pan. Bake for 30-40 minutes, or until they start to sound like marbles when they roll around the pan (they should be smaller in size and darker in color).
  2. Remove the pan from the oven and let the chickpeas cool for a few minutes before eating. Store any leftovers in an air-tight container.

Smokey Roasted Chickpeas

These make for an addictive little snack, and I have been known to smuggle them into the movie theater to eat instead of popcorn.

Thanks for reading,


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  1. So funny! I think I'll go with the "smokey" version. This sounds like a really great all round little recipe. I can't wait to give them a try.

  2. I have the chickpeas ready for the oven. Will use the chipolte peppers we grew, dried, ground into powder and placed in the freezer. What a great idea. YUMMY
    Your mom, Jayne

  3. It's on my to do list!

  4. I brought some in for today's lunch–we ate the entire first batch so I made another last night!

  5. OMG, when I move in a couple of weeks and can have my vast array of spices back (can't bring opened bags into ye olde kosher kitchen here), this has got to be one of the first things I make!

  6. Saw this link as I perused your recent tweets, Angela. This sounds like a great snack idea…I'm wondering if the chickpea flavor would blend well with almonds and if they could be toasted together. Might try a few in the mix to see how it tastes.

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  9. These look very addictive! It’s not easy to get chipotle here in Australia so I’m going to wing it and make these without 😀
    Can’t wait to snack on some smokey roasted chickpeas while studying tomorrow, thanks for sharing

    1. Ally, hope you liked them! Any kind of chile would be good, I think.

  10. I wonder if chili powder,garlic powder,onion,salt,pepper and some lemon juice when it comes out of the oven would work with this because I have a ravenous 7 year that is need of some healthy afterschool snacks

    1. Katie, I think that would work and it sounds delicious–the only thing I am not sure about is the lemon juice, as it would make them less crispy.

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