Recipes and Cooking Chile-Cumin Roasted Chickpeas Be the first to rate & review! Roasted chickpeas are the perfect crunchy afternoon snack. This chickpeas get a yummy chili powder and cumin coating before roasting for a spicy snack. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 10 mins Roast Time: 30 mins Total Time: 10 mins Servings: 12 Yield: 3 cups Jump to Nutrition Facts Ingredients ¼ cup olive oil 3 teaspoon Homemade Chili Powder or purchased chili powder 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon onion powder 2 15 ounce cans no-salt-added garbanzo beans (chickpeas), rinsed and drained Homemade Chili Powder 4 ounce dried red chile peppers 2 tablespoon paprika 1 tablespoon granulated garlic 2 teaspoon dried oregano, crushed 1 teaspoon ground cumin ½ teaspoon cayenne pepper Directions Preheat oven to 450°F. In a large bowl combine first five ingredients (through onion powder). Add beans; stir to coat. Spread in a 15x10-inch baking pan. Roast 30 minutes or until beans are brown and crisp, stirring once. Cool. Homemade Chili Powder Cut open dried peppers; discard stems.* In a well-ventilated area crumble peppers and place in a food processor. Cover and process until a powder forms. When grinding peppers, turn away to avoid inhaling fumes or particles from peppers. In a small jar with a tight-fitting lid combine ground peppers and remaining ingredients. Cover and shake well. Store in a cool, dark place up to 6 months. To Store Store in an airtight container at room temperature up to 1 week. * Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 101 Calories 5g Fat 10g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 101 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 122mg 5% Total Carbohydrate 10g 4% Protein 4g Vitamin C 0.1mg 1% Calcium 32mg 2% Iron 0.8mg 5% Potassium 9mg 0% Folate, total 0.3mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.