Indian-style roasted chickpeas
Discover the vibrant flavors of Indian-style roasted chickpeas with this easy, aromatic recipe. Tossed in coconut oil and seasoned with cumin, turmeric, and red pepper, these crispy chickpeas make for a delicious snack or salad topper. Perfectly balanced with coriander leaves, salt, and black pepper, they're a healthy, protein-packed treat you'll love!
- 13 May 2025
- Cook time 40 min
- Prep time 5 min
- 3 Servings
- 8 Ingredients
Spice up your snack time with these delicious Indian-style roasted chickpeas! Perfectly seasoned with an array of traditional Indian spices, these crispy delights are not only tasty but also incredibly nutritious. Whether you're looking for a healthy snack, a crunchy salad topping, or a flavorful side dish, this recipe has got you covered.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- If using canned chickpeas, drain and rinse them thoroughly. If using dried chickpeas, ensure they have been soaked overnight and then cooked until tender.
- Pat the chickpeas dry with a clean kitchen towel or paper towels. Removing as much moisture as possible is essential for achieving a crispy texture.
- In a large mixing bowl, combine the chickpeas with 2 tablespoons of coconut oil. Mix well to ensure the chickpeas are evenly coated.
- Add 1 teaspoon of ground cumin, 1 teaspoon of turmeric powder, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper. Stir the chickpeas until they are uniformly covered with the spices.
- Spread the seasoned chickpeas in a single layer on a baking sheet. Ensure they are not overcrowded to allow even roasting.
- Place the baking sheet in the preheated oven and roast the chickpeas for 25-30 minutes, or until they are golden brown and crispy. Stir the chickpeas halfway through the baking time to ensure even roasting.
- Once roasted, remove the baking sheet from the oven and let the chickpeas cool for a few minutes.
- Sprinkle 1 teaspoon of finely chopped coriander leaves over the chickpeas for a fresh, vibrant flavor.
- Serve the roasted chickpeas as a snack or a topping for salads and other dishes.
Tips:
- For an extra crispy texture, make sure to thoroughly dry the chickpeas before roasting.
- Feel free to adjust the amount of spice to suit your taste preferences. Add more red pepper for extra heat or reduce it for a milder flavor.
- You can experiment with other spices such as garlic powder or paprika to add different flavor profiles.
- Store any leftovers in an airtight container to keep them crisp.
- If you're using canned chickpeas, make sure to rinse and drain them well before roasting.
There you have it—crunchy, spicy, and utterly irresistible Indian-style roasted chickpeas! This recipe is simple yet bursting with flavors that will keep you coming back for more. Enjoy them warm from the oven or store them for a quick, tasty snack later.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 11g | 29% |
| Sugar 6g | 6% |
| Fat | |
| Fat 14g | 17% |
| Saturated 8g | 27% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 54mg | 10% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 1.16mg | 68% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.87mg | 1% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.40mg | 44% |
| Iron, Fe 4.14mg | 38% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 400mg | 12% |
| Selenium, Se 4.99ug | 9% |
| Sodium, Na 1090mg | 73% |
| Zinc, Zn 1.76mg | 16% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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