Roasted Chickpeas with Indian spices

By DK on Jan 29, 2013
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
We all have our nemesis. Mine is when the clock strikes 3:30 PM. I get a snack attack of a very particular kind - the type that goes crunch. And God save the chips or cookie packet in the vicinity. Yes, years in the food and nutrition area has mellowed down the "junk"ie in me but why wake up the "crunching" tiger now? ;) So to appease the hidden dragon once in a while before it strikes with full force I tend to make healthy substitutions. (No, I did not see the crouching tiger hidden dragon recently. Why do you ask?)
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
These are sent from heaven as an antidote to all that's wrong with this weight obsessed world. If the inferior things in the name of yummy food (and few others) did not exist, then this furor wouldn't either. Just like how I am happy to find packets of Kale Chips at the stores nowadays, I would love to see cartloads of these crispy and addictively crunchy roasted Chickpeas too. OK, ideals aside, making some in your own kitchen is ridiculously simple that it would not be worth buying from the store anyways :)
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
These are easy to Adapt with capital A. The plethora of seasoning options available to you is mind boggling. Get wild, get creative and get fancy. You will see that these chickpeas will dance to your palatable tunes. Indians will remember munching on  Bhuna Channa at beaches and fairs. I used to love those and binging on these makes me nostalgic. Its like having my cake and eating it too. I use very basic seasoning (more like for the heck of it) because of the toddler factor but you can deepen the flavor by increasing the amount and/or adding more spices.
References

my kitchen notes

Basic Information
Prep Time: 4 to 8 hours
Cook Time: 30 min to 1 hour
Serves: 4 people
Yield: 2 cups
Ingredients
  • 1 cup dried Chickpeas, see Tips
  • 1 tsp oil, see Tips
  • 1 Bay Leaf (optional)
  • 1/2 tsp Cumin Coriander powder, see Tips
  • 1/8 tsp Kashmiri Red Chili powder, see Tips
  • Salt to taste
Tips
1. Chickpeas: For a quicker version, you can substitute canned Chickpeas, 2 cups worth, instead of dry chickpeas. Make sure to rinse it well. You can also use Roasted Gram that you find in your Indian store to replace the canned Chickpeas.
2. Oil: From my personal experience, I have to come to realize that less is more when it comes to roasting the chickpeas. A little drizzle is more than sufficient and lot of oil does not work well. So anywhere between 1/2 tsp to 1 tsp is sufficient.
3. Cumin Coriander Powder: In the Indian stores, you will find a blend of both cumin and coriander powder which is a standard in my pantry. If you have them separately use 1/4 tsp each (or to taste)
4. Kashmiri Chili powder: We are not strong on heat and hence I use this variety which provides less heat but more color. You can use Paprika or cayenne instead.

Variations:
You can adapt this recipe to your needs very easily. Here are few basic suggestions you can build on according to your preferences
1. Chinese flavoring: 1/2 tsp sesame oil flavored with 1 clove garlic, abt 2 tsp sesame and lots of sea salt.
2. Italian flavoring : 2 tbsp Vegetarian Parmesan (or use Nutritional yeast), 1/2 tsp olive oil flavored with 1 clove garlic, pinch of pepper and sea salt.
3. Hot Indian Blend: 1/2 tsp oil flavored with 1 clove garlic, 1/4 tsp Chile powder, 1/4 tsp Garam Masala, 1/4 tsp Cumin Coriander powder, 1/4 tsp turmeric, Pinch of pepper and table salt to taste.
4. Sweet flavoring: 1/2 tsp cinnamon and 1 tbsp of honey. Or to keep it even simple, just sprinkle some brown sugar/Coconut sugar on top. A light drizzle of Maple syrup or agave nectar also works.
Method
1
Soak the Chickpeas overnight. Or follow Tip 1 to skip the soaking and cooking.
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
2
Drain and rinse the chickpeas well. Now place it covered with fresh water (enough water to cover it) and add the Bay leaf. I add bay leaf whenever I cook with legumes. Its optional.
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
3
Cook for 3 whistles or about 8-9 minutes. I wait another 6-7 minutes for it depressurize but you can do a show it under cold water for a quick release too. Drain the chickpeas well and discard the bay leaf. I usually retain the cooking water for other purposes. make sure the chickpeas is dry. You can also use paper towel to dry it out.
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
4
Preheat Oven to 350F. To the drained chickpeas add the seasoning of your choice. You can add them after they are roasted too.
Note: You can at this point heat some oil in a skillet on stove top and roast them for 1-2 minutes before moving them to the oven. Try this if you keep finding your chickpeas not crunchy enough.
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
5
Give them a good mix
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
6
I line a baking sheet with parchment and spread out the chickpeas on it.
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
7
Bake for about 45 minutes or until crisp and golden (see Baking Tips Below). Make sure to shake the tray intermittently to redistribute the Chickpeas. Well I don't think I have to say it, but my little one loves these :)
Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
Keep them stored at room temperature in an air tight container.  Depending on the place, it will keep crispy anywhere from 2 days to 1 week. During winter months, mine stays crispy only for 2 days max, hence I make only small portions.  Immensely addictive and nutritious snack to keep handy.

Baking tips: Every Oven is different and so you would have to find out what temperature works best for you. I tried different temperatures before arriving at the 350F for a favorable texture for us. You can try 375F for 30-40 minutes; 400-425F for 30 minutes; 450F for 10-12 minutes etc. And if nothing seems to work for you and you always find them burnt instead of crispy, follow this suggestion of not preheating the oven and roasting right away at 425F for 45 minutes.

Spicy Roasted Chickpeas Recipe | Indian Chickpeas Recipes
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32 Responses to “Roasted Chickpeas with Indian spices”
  1. sasikala

    :lol: it tastes yummy its awesome but can u make any more dishes with this chickpeas if yes can u do it plz i want know

  2. Baskaran

    Can we use microwavw mode istead of baking ..Await your reply
    Baskaran

    I don’t use a M/W hence I have no idea. Sorry about that Baskaran :) –DK

  3. Aashi

    Hey!! Great recipe!! Can you please tell me, are the chickpeas suppose to be soft when we pressure cook them? Like we would do for chana masala maybe..?? Or partially cooked?

    Yes, its supposed to be soft, yet should retain the shape. Pls avoid making them mushy. Once cooked, dry them thoroughly using paper towels and then carry on with the recipe. –DK

  4. Anne

    Question what is “Cook for 3 whistles or about 8-9 whistles.”
    I think you are referring to a pressure cooker and I am not sure if that is lbs. per square inch as in 5, 10, or 15 lbs. or timing. Could you clarify please…I really want to try making these for my husband. He has cut out other snacks…this sounds perfect and I am already soaking the chickpeas for tomorrow.

    Ooops!!! I meant 8-9 minutes in a pressure cooker. Sorry for the error. If you have a whistle system it would work out to 3 whistles or otherwise to around 10 minutes in non-whistle cooker. Have rectified that error. Thanks for pointing it out. –DK

  5. :) Thank you for sharing I love roasted chickpeas I will try
    tomorrow again thank you

  6. Ambra

    Yesterday I made them and they are wonderful, tasty and crunchy! I really enjoy all your recipes and suggestions! Thank you from Rome! :-P

  7. I am Portiguese, but I was brought up in Trinidad,,the West Indies…We have the same snack food made with chick peas,very spicy,,in the shops its sold in tall bottles….lovely…..I must try this……….Thanks,,Querino

  8. vrishali

    Hey dk,I love chickpeas but don’t have an oven. I got microwave oven.can these be done in microwave too.if yes approximately what temperature should I set it ?

  9. T. Shankar

    Your blogs are fantastic & I love to read your recipes, and I hope I would get trained by following you and get the confidence to cook these wonderful items in the kitchen very soon (I am a novice, and lack the confidence in the kitchen).
    Thanks, with regards.

  10. Gail

    :wink: Finally. Someone that has a recipe using fresh chickpeas instead of canned. I tried these on my own and they were good enough to keep for a snack. Happy to have the full instructions for a better result next time, as well as different flavor suggestion.

  11. Looks lovely Dk. Its always a great snack when you can roast instead of frying…But do we lose all nutrition when we bake???? I am wondering..
    Shobha

    I am not quite sure. I personally think it doesnt but will have to look into it. See if this here throws more light Health benefits of Roasted Chickpeas –DK

  12. Michele

    Just made them! Yummy–even my picky pre-teen is enjoying the :) Going to try a different spice profile tomorrow.

  13. Nice, we do something similar with Cashews can’t wait to try this one.

    I am wondering if we are in a hurry can you use the canned ones? So you don’t have to go through the soaking and cooking process?

    Oh and we like things crunchy, hot and salty. :oops:

    Pls refer the Tips section –DK

  14. Niv

    Yummy recipe, must try.

  15. Got you…I remember your post in FB and was trying to search and search to look out for the recipe. i will make it tomorrow. thanks

  16. Rama Balage

    Hi DK… Love the bake option. Giada made something similar, a while ago, but she fried it. I tried that version and oh my god, it was so oily. Tried baking, and you are right, the temperature was such an issue. I always do 375 to be on the safe side but it didnt get crispy. I will try 350. You seem to have gotten the right color. Btw… i tried your mooli paratha and it came out so well. :) I am starting my own blog too, will send you the link soon. Hope you will visit and share your comments.

  17. Soumya

    Love the way u write, as if u r having a conversation with all ur readers…if u plan to write a cookery book it will be a big hit. Love the snack. Will try sometime.thanks.

  18. Ushasree

    Hey..can i make this in a mixrowave? If so, how long will it take?
    I’m a regular visitor to ur place and i just love all ur recipes. Just wanted to congratulate you for having such a nice blog…keep up the good work…
    Thank u in advance….

  19. Manju

    :-P Hey i was searching for some diet snacks hurray u have given me a wonderful one i ll just try it tomo and come back.

  20. This is my fav too,..will try this some time,,,withnindian spice blen d,,:)!

  21. Archana Brian

    can we try the same with any other legumes? was wondering whether we will get the same crunch if we tried the same with peanuts!

  22. I simply love chickpeas and you can bet I am going to try this recipe, especially when my grand daughters are over, they just love to snack and this will be a good and healthy snack for them

  23. I love chickpeas, this recipe looks so yummy :)

  24. kitblu

    I have been following your blog for a while but don’t often comment. I love your recipes, notes and tips. I pin some recipes (when I remember!) and hope that brings you more traffic.

  25. Crunchy munchy chickpeas,love to munch it.

  26. Jill_R

    My daughter made these just two days ago. They were delicious! Thank you for sharing the variations!

  27. Michele

    I love your blog. It is one of the best I have seen.
    As for the chickpeas snack–I do not have a pressure cooker. Can I just boil the peas the same as I would for hummus? Always looking forward to your posts.

    Oh yes you can. Will take longer though and make sure its not too soft but retains its shape. Thanks for the kind word about the blog :) :) –DK

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