Do you love spice? I don’t know about you, but I certainly do. If you are in the mood for a spicy (yet healthy) snack that will satisfy your craving for something crunchy, these spicy jalapeno chickpeas that I have to share with you today are just what you need!
I don’t know how it took me so long to realize how amazing roasted chickpeas are. Have you made a batch of your own? The process itself is simple, but there are SO many different ways you can change the flavors and spices to make them unique. Roasting them at a high heat in the oven transforms them, giving the chickpeas a crispy exterior that is so satisfying to snack on. When you add the spice of fresh jalapenos roasting alongside them, it is enough to make a spice lover cry…tears of happiness (or if you’re a wimp…maybe tears of spicy pain. Who knows).
It’s funny – when I first met Justin he had a very low tolerance to spice in food. We were quite the opposites when it came to our palates. I don’t know if his has just changed over time, or if he has simply adjusted…but nowadays he doesn’t mind some of the spicier dishes that I make. Whew!
I don’t know if I should laugh or feel really bad when I do it, but I have had some instances when I realized I am a TERRIBLE judge at how spicy a dish is. I’ll throw a dash of crushed red pepper into our pasta sauce as I’m cooking, or squeeze in some sriracha as I’m stir frying some veggies…I’ll chop up a jalapeno and throw it into our taco fillings, and then realize too late when I see Justin tearing up next to me because apparently I’ve made the dish to a level of severely scorching proportions. Who knew?!?! I’ll be sitting there, cool as a cucumber, wondering why he has steam coming out of his ears.
Anyways, back to the chickpeas! I love how this flavor combination turned out (I’ve previously posted a batch of roasted chickpeas with parmesan and garlic – also DELISH!) – it’s spicy, a bit smoky, crunchy, and satisfying! I much prefer these spicy jalapeno roasted chickpeas instead of a dish of beer nuts or other snack at cocktail hour. Another use for them? SALADS! This variety would be perfect on top of a taco salad in place of croutons for a crunchy addition! Try it out – you’ll thank me, I swear!
My last word of advice when it comes to these chickpeas is to make a large batch – it’s amazing how quickly you’ll see them disappear from the serving dish. You can store them in an airtight container and keep them for a day or two without losing the crunch!
- 2 cans (16oz each) chickpeas, rinsed and drained
- 2 jalapenos, sliced
- 3 tablespoons olive oil
- ½ tablespoon cumin
- 1 teaspoon chipotle powder
- ½ lime, juiced
- salt and pepper, to taste
- Preheat oven to 425 degrees F.
- Rinse and drain the can of chickpeas, then remove the skins. To remove the skin, pinch a chickpea between your thumb and index finger. The skin should slide off. Discard the chickpea skins, and add the chickpeas into a bowl.
- Toss the chickpeas in olive oil, cumin, chipotle powder lime, salt, and pepper until they are fully coated.
- Pour the chickpeas in a single layer on top of a sheet pan (option to use parchment paper to line it). Add the slices of jalapeno on top.
- Bake the chickpeas for 30-35 minutes until golden and crispy, shaking the tray halfway through to toss them. Remove the jalapeno slices before serving - enjoy!
If you’re a fan of spice, it’s your lucky day! The Sunday Supper family came together today to share a plethora of spicy dishes…so you should definitely check each and every one of them out!!!!
- Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
- Cajun Shrimp Dip byCooking with Carlee
- Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
- Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
- Smoky Jalapeno Pineapple Salsa by Dash of Evans
- Spicy Apricot Chicken Meatballs by My Life Cookbook
- Spicy Jalapeno Chickpeas by Helpful Homemade
- Spicy Peach Chicken Wings by Eat, Drink and be Tracy
- Spicy Sugared Cashews by That Skinny Chick Can Bake
- Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
- Cinnamon Rolls by The Freshman Cook
- Mexican Chocolate Pudding by Pies and Plots
- Peppercorn Shortbread by The Finer Cookie
- Spicy Fudge Brownies by The Chef Next Door
- Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks
- Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
- Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
- Chicken Stuffed Poblano Peppers by Feeding Big and more
- Chickpea, lentil and spinach curry by Caroline’s Cooking
- Devil’s Chicken by Monica’s Table
- East Indian Chard and Lentils by Wholistic Woman
- Fried Chicken with a Kick by A Day in the Life on the Farm
- Grilled Chipotle Pork Chops by Cooking Chat
- Hella-peno Burger by Fantastical Sharing of Recipes
- Jalapeno Popper Pizza by Hardly A Goddess
- Kung Pao Chicken by Palatable Pastime
- Lomo Saltado by Tramplingrose
- Spicy black bean burgers by Simple and Savory
- Spicy Penne all’arrabbiata by She Loves Biscotti
- Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
- Sweet Chili Pork by Cookin’ Mimi
- Tunisian Garlic Chickpea Soup by What Smells So Good?
- Baked Sriracha Sweet Potato Fries by Magnolia Days
- Easy to Make Cabbage Kimchi (MAK KIMCHI) by kimchi MOM
- Green Mango Sambal by Food Lust People Love
- Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement
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