Indian-style roasted chickpeas
This Indian-style roasted chickpeas recipe features chickpeas coated in a blend of coconut oil and traditional spices like cumin, turmeric, and red pepper, then baked until crispy. Enjoy them as a healthy snack, salad topping, or side dish.
Cook time 40 min
Prep time 5 min
Ingredients:
3 cups chickpeas2 tbsp coconut oil
1 tsp coriander leaves
1 tsp ground cumin
1 tsp turmeric powder
1 tsp salt
1 tsp black pepper
1 tsp red pepper (spice)
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.
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.
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.
Indian-style roasted chickpeas FAQ:
Roast the chickpeas in a preheated oven at 400°F (200°C) for 25-30 minutes. Stir them halfway through to ensure they roast evenly.
The chickpeas are done when they are golden brown and crispy. Keep an eye on them towards the end of the roasting time to avoid burning.
Yes, you can store leftover roasted chickpeas in an airtight container at room temperature for up to 3 days. For the best texture, they are best enjoyed fresh.
You can substitute coconut oil with olive oil or another neutral oil, like vegetable or canola oil, for roasting the chickpeas.
This recipe is naturally gluten-free and vegan. Check the spices for any allergens if necessary.
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.
Nutrition per serving
3 ServingsCalories 300kcal
Protein 12g
Carbohydrates 33g
Fiber 11g
Sugar 6g
Fat 14g
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