Harissa Chickpea Crispy Roast (Print)

Crunchy harissa-spiced chickpeas roasted to perfection with smoky paprika and fresh herbs.

# Components:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed

→ Seasoning

02 - 1½ tablespoons olive oil
03 - 1 tablespoon harissa spice blend
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon sea salt

→ Optional Finishing

08 - ½ teaspoon lemon zest
09 - Fresh chopped cilantro or parsley for garnish

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with a clean kitchen towel and remove any loose skins for extra crispiness.
03 - Toss chickpeas in a large bowl with olive oil, harissa spice blend, smoked paprika, ground cumin, garlic powder, and sea salt until evenly coated.
04 - Spread chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, shaking the pan halfway through, until chickpeas are golden and crisp.
06 - Remove from oven and, while still warm, toss with lemon zest and garnish with fresh herbs if desired.
07 - Allow chickpeas to cool slightly before serving to maximize crunch.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside while staying slightly tender within, and that contrast is honestly what keeps you reaching back into the bowl.
  • Harissa brings this smoky, spicy warmth that tastes like you've been cooking all day when you've really just spent 45 minutes.
  • They work everywhere—solo as a snack, scattered over salads for crunch, or tossed into grain bowls when you need something substantial.
02 -
  • Don't skip the drying step—I learned this the hard way when my first batch came out chewy instead of crispy, and it completely changed how I approached the recipe.
  • Halfway stirring is non-negotiable; neglecting it will give you a batch with some golden pieces and some pale ones, which feels like a failed experiment.
03 -
  • Buy whole harissa spice blend from a specialty store if possible—it's more aromatic than generic versions and makes a noticeable difference in the final flavor.
  • If your chickpeas aren't getting as crispy as you'd like, spread them thinner on the pan or roast them an extra 5 minutes; every oven has its quirks.
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