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Smoky Cumin Roasted Chickpeas and Black-Eyed Peas

Deeply crunchy oven-roasted beans with smoky paprika, earthy cumin and a gentle chili warmth.

Smoky Cumin Roasted Chickpeas and Black-Eyed Peas

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • 1 cup171 gBlack-eyed peas, canned, drained and rinsedpatted very dry
  • 1 tbsp14 gOlive oil
  • 2½ tsp5 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¼ tsp1 gChili powder
  • ¾ tsp2 gGarlic powder
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Spread the chickpeas and black-eyed peas on a clean towel, pat them very dry, and discard any loose skins.
  3. Toss the chickpeas and black-eyed peas with the olive oil, then spread them in a single layer on the sheet pan.
  4. Roast for 20 minutes, shake the pan, then roast 15 to 20 minutes more until deep golden and crisp.
  5. While the beans roast, stir together the cumin, smoked paprika, chili powder, garlic powder and salt in a small bowl.
  6. Sprinkle the spice mix over the hot beans and toss on the pan until coated.
  7. Turn off the oven and leave the beans inside with the door cracked for 10 minutes to crisp further, then cool on the pan before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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

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