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Sesame Cumin Chickpea and Butter Bean Crunch

Crisp chickpeas and creamy-centered roasted butter beans coated in toasted cumin, coriander and sesame, finished with bright lemon zest.

Sesame Cumin Chickpea and Butter Bean Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 1 cup188 gLima beans (butter beans), canned, drainedrinsed and patted very dry
  • 1 tbsp14 gOlive oil
  • 2½ tsp5 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¼ tsp1 gGround turmeric
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 2 tbsp20 gSesame seeds
  • 1½ tsp3 gLemon zest

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle, and line a large rimmed baking sheet with parchment.
  2. Spread the chickpeas and lima beans on a clean towel, pat them very dry and rub off any loose chickpea skins; drier beans roast crunchier.
  3. In a small bowl, stir together the cumin, coriander, turmeric, black pepper and salt to make the spice mix; set it aside.
  4. Toss the chickpeas and lima beans with the olive oil on the baking sheet and spread them in a single layer with space between them.
  5. Roast for 20 minutes, then shake the pan gently.
  6. Scatter the sesame seeds over the beans, sprinkle on half of the spice mix and toss to coat.
  7. Roast 15 to 20 minutes more, until the chickpeas are golden and crisp, the lima beans are browned and crackly outside, and the sesame seeds are toasted.
  8. Right away, toss the hot beans with the remaining half of the spice mix and the lemon zest.
  9. Let cool on the pan for 10 minutes, where they crisp further, then serve. Store cooled leftovers loosely covered.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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