Roasted chickpeas are one of those very simple things you can make at home with very little effort and are ideal as a healthy snack, as nibbles when entertaining or tossed through salad.
What spices and flavours you use is only limited by your imagination. This roasted chickpea recipe is for a spicy and slightly sweet crunchy little chickpea that is perfect for munching.
Experiment with your own spice combinations to create your favourite roasted chickpea snack. Serve with nuts and dried fruit, scattered through a crisp salad or simply on their own as a great snack or addition to your lunch box.
Crunch num num crunch num…
Preparation time: 55mins
Makes 3 cups
- 3 cups chickpeas (tined or soaked)
- 2 tbs olive oil
- 1½ tsp garam masala
- 1 tsp turmeric
- 1 tsp mustard seeds
- 1 tsp ground cinnamon
- ½- 1 tsp cayenne pepper
- ½ tsp paprika
- ½ tsp raw sugar
- 1-1½ tsp rock salt, coarsely ground (to taste)
Pre-heat the oven to 180°C/356°F and place a baking tray in to warm.
Coarsely grind all the spices and the sugar together with a mortar and pestle.
Rinse and then pat dry the chickpeas well with paper towel.
In a large bowl toss the chickpeas with the oil and spice mixture; ensuring the spices are well distributed and chickpeas evenly coated.
Add the chickpeas to the warmed oven tray, make sure they are spread evenly in one layer and place in the oven for 40-50 minutes.
Check the chickpeas every 10 minutes or so and toss them in the tray to ensure they cook evenly.
After 35-40 minutes keep an eye on them to ensure they do not overcook remembering they will get crunchier as they cool. I like to cook them until they are a lovely dark brown but this is personal preference so make sure to cook them to your liking :)
Remove from the oven and toss through salt to taste.
Serve on a platter with nuts and dried fruit with a little fresh coriander or parsley. Alternatively toss through salad or store for 4-5 days in a jar or air tight container and keep as a light snack or addition to your lunch box.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email