Spiced Oven-Roasted Chickpeas (Nokhod Boo Dadeh)

Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper for easy cleanup.

Rinse the chickpeas thoroughly, then dry them completely with a clean kitchen towel. Removing excess moisture is key to achieving maximum crispiness.

Transfer the dried chickpeas to a large bowl. Add olive oil, salt, red pepper powder, cumin, and turmeric. Toss until the chickpeas are evenly coated with the spices.

Spread the chickpeas in a single, even layer on the prepared baking tray to ensure uniform roasting.

Roast for 25–30 minutes, stirring once or twice during cooking, until the chickpeas are golden, crisp, and aromatic.

Remove from the oven and let cool to room temperature. The chickpeas will continue to crisp as they cool. Serve immediately or store once fully cooled.