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Aji Amarillo & Lime Roasted Chickpeas (Peruvian Style)

A vibrant, crunchy Peruvian-inspired snack that elevates the humble chickpea with the sunny heat of Aji Amarillo chili, citrusy lime, and smoky cumin. These are roasted to perfection for a high-protein tapa that pairs beautifully with a Pisco Sour.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Appetizer, En-cas, Tapas
Cuisine: Peruvian, South American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

The Chickpeas
  • 2 cans Chickpeas 400g cans, drained and rinsed
  • 2 tbsp Extra virgin olive oil High quality
Peruvian Spice Marinade
  • 1 tbsp Aji Amarillo paste Yellow Peruvian chili paste
  • 1 tsp Smoked paprika Pimentón
  • 0.5 tsp Ground cumin Toasted if possible
  • 1 tsp Honey To balance the heat
  • 1 tsp Sea salt Maldon or similar
Garnish & Finish
  • 1 piece Lime Zested and juiced
  • 2 tbsp Fresh cilantro Finely chopped

Equipment

  • 1 Baking Sheet Large rimmed pan
  • 1 Parchment Paper
  • 2 Mixing Bowls One large, one small

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Pat the rinsed chickpeas extremely dry using paper towels or a clean kitchen cloth. Removing moisture is the secret to maximum crunch.
Initial Roasting
  1. In a bowl, toss the dried chickpeas with the olive oil until evenly coated. Spread them in a single layer on the baking sheet.
  2. Roast for 20 to 25 minutes, shaking the pan halfway through, until they begin to turn golden and feel firm.
Seasoning
  1. While the chickpeas roast, whisk together the Aji Amarillo paste, smoked paprika, cumin, honey, and salt in a small bowl.
  2. Remove the pan from the oven. Pour the spice mixture over the hot chickpeas and toss directly on the tray (or in a bowl) until every chickpea is lacquered in the paste.
  3. Return to the oven for another 10 to 12 minutes until deeply golden and very crispy. Watch closely to ensure the spices do not burn.
Plating
  1. Remove from the oven and immediately sprinkle with fresh lime zest and a squeeze of lime juice while still hot.
  2. Garnish with chopped cilantro and serve warm or at room temperature as a snack.

Notes

For the best texture, ensure the chickpeas are completely dry before oiling. If Aji Amarillo paste is unavailable, you can substitute with a mix of habanero and yellow bell pepper purée, though the flavor profile will shift slightly.