A few weeks ago we picked up a pressure cooker, and since then, life has changed!

OK,  that’s probably a little dramatic, but our life, as it relates to beans, has definitely changed. We’ve always used a lot of beans in our cooking, but prior to last week we were buying a lot of canned beans out of convenience. With the pressure cooker, we finally feel like we have time to make dried beans again, which has resulted in better tasting beans, more bean for our dollar, and fewer concerns about the plasticy insides of those cans.

Organic canned beans are super expensive, so now that I can more easily do dried it has opened the floodgates when it comes to beansperimentation exbeanimentation experimenting with beans.

Spicy Roasted Chickpeas #vegan #glutenfree

The last time I did roasted garbanzo beans I went simple and just tossed on some seasoned salt. Now that I have what feels like an unlimited bean supply, I figured it was time to mix things up a little.

These are a little spicy (feel free to play with the cayenne level to suit your taste), with just a slight nod to the flavors of India. I find they’re a great substitution for corn nuts – lots of flavor and crunch, zero guilt!


Spicy Roasted Chickpeas


  • 3 cups chickpeas (cooked or canned)
  • 2 tablespoons avocado oil (or grapeseed)
  • 3/4 teaspoons cumin
  • 3/4 teaspoons garlic powder
  • 3/4 teaspoons onion powder
  • 1/4 teaspoons curry powder
  • 1/4 teaspoons cayenne


Toss chickpeas with oil and spices until well coated.

Spread evenly on a baking sheet. Bake at 400 until crisp, about 30 minutes.
Recipe and photos from Mayhem in the Kitchen!

Spicy Roasted Chickpeas

2 thoughts on “Spicy Roasted Chickpeas”
  1. Hi Leesha!

    I just got a pressure cooker and my bean world has opened up too! I just love not exposing myself and my kids to all that plastic from the inside of the can. Saving money helps too!

    I wondered if you’ve ever tried adding some of the flavour to the chickpeas while they are cooking. I am thinking of vinegar (for salt and vinegar chickpeas) or lemon (for lemon pepper). Any thoughts? Thank you!

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