These habit-forming nibbles just might become your new Super Bowl party favorite! You can adapt the basic formula to suit your own taste preferences, swapping out the cayenne and cumin for ground dried chiles, pimentón, or za’atar.

Roasted Spiced Chickpeas


¼ cup extra-virgin olive oil
2 cans (15.5 ounces each) chickpeas, drained, rinsed, and patted dry (“Mom” prefers organic)
1 teaspoon cayenne pepper
1 tablespoon cumin seeds
Coarse salt


1. Preheat oven to 450°F. Pour oil on a rimmed baking sheet, and heat in oven until hot, about 3 minutes.
2. Meanwhile, in a large bowl, toss to combine chickpeas, cayenne, and cumin. Season with salt.
3. Spread chickpea mixture in a single layer on hot baking sheet. Bake until chickpeas are crisp, stirring halfway through, 10 to 12 minutes. With a slotted spoon, transfer to paper towels to drain and cool slightly before serving.

Serves 6 to 8.

*Recipe and image courtesy of Martha Stewart’s cookbook, Appetizers.*