Deb’s Crispy Spicy Chickpeas


This recipe comes with a great story.  Deb Abbott, our friend and local foodie, volunteers at ‘Thirteen’, a social enterprise for youth under the umbrella of the Parkdale Food Centre in Ottawa.  It started with 13 teenagers in August 2015 as an entrepreneurial training program for teens aged 14-20.  With the help and support of a team of mentors and volunteers, (like Deb Abbott), they are gaining valuable skills and knowledge for their future.  They started out with Muesli and now also produce several spice blends and sell their products through local stores and events.  All profits from sales go toward their education and to their business.  Read more:



Deb's Crispy Spicy Chickpeas
Prep time
Cook time
Total time
The Can't Stop, Won't Stop, Don't feel guilty about not stopping, Anytime, All the time, snack. For everyone!!
Recipe type: Appetiser
Serves: 4
  • 1 large can chickpeas, drained and rinsed (or 1.5 cups of dried chickpeas that have been cooked)
  • 1 tbsp Kricklewood Farm Sunflower Oil
  • ½ tsp Xawaash Somalian Spice Blend
  • ½ tsp Berbere Ethiopian Spice Blend
  • Salt to taste
  1. Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
  2. Dry the chickpeas between layers of paper towels and remove the loose outer shells of the canned chickpeas
  3. Blend the chickpeas, oil and spices in a small bowl to evenly coat them.
  4. Spread the chickpeas on prepared baking sheet - try to ensure that they are not touching as much as possible.
  5. Roast for 30 minutes.
  6. Turn heat off and keep chickpeas in the oven until the oven cools.
  7. Store chickpeas in an airtight container or jar for up to a week - that is if you haven't eaten them all.


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