These crispy Indian chickpeas are a delicious, healthy and easy snack – perfect for watching a movie or studying! You can also add them to salads for some extra spice and crunch.
Essentially, these are simple roasted chickpeas coated with Indian spices. However, I really don’t recommend letting anyone know that they’re so easy to make! We’ve made them a few times now – one of which was actually for my sister to give to a friend as a birthday present!
There are a couple of tricks that you need to remember in order to get your chickpeas nice and crispy:
- when it says to dry them, dry them! It’s a little fiddly, but they turn out so much better that way!
- make sure that you use a big enough tray for them to be spaced out as they roast. If they’re too close together then the air won’t be able to circulate around them all properly.
- don’t use any oil for the first 30 minutes of roasting! You don’t need it – add the oil with the spices once they’ve already started to crisp up.
- shake the tin to move them around every 10 minutes. This helps to make sure that the chickpeas cook evenly, making them crispy all over.
I promise you that if you follow these little tricks then you’ll have crispy chickpeas. It’s always worked for us and we roast chickpeas pretty regularly!
The first time I tested this recipe, the Indian spice mix smelt so sweet that everyone who entered the house asked me what I was cooking – and this was before I even coated the chickpeas in it! I wasn’t actually sure if it smelled too sweet – it almost reminded me slightly of gingerbread! However, after a taste test, it was pretty easy to put that concern to bed. They were so good – we couldn’t stop eating them!
You don’t just have to snack on these Indian chickpeas either – they’re so versatile!
- use them to top simple salads like this one for some extra crunch and spice
- use them instead of croutons to garnish soups (particularly any tomato or bell pepper-based soups like this one!)
- mix them with nuts and dried fruit for a spicy Indian snack mix
- 1 400g (13 oz) tin chickpeas, drained
- 2 tbsp neutral cooking oil
- 1 tsp ground coriander
- 2 tsp curry powder, I use medium
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp flaked sea salt, or to taste
- Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper and dry the chickpeas well, discarding any skins.
- Spread chickpeas in a single layer on the tray and bake for 30 minutes, shaking them every 10 minutes to ensure that they cook evenly. Mix together spices, salt and oil in a bowl.
- Add the chickpeas to the seasonings and stir well to coat them. Pour them back into the tray in an even layer and bake for 10-15 minutes until golden-brown and crispy.
- Serve once cool enough to eat or allow to cool fully and store for up to 5 days in an airtight jar.
I would recommend eating them within 3 days to ensure that they're still crispy.
Nutrition Information:Yield: 2 Serving Size: 1/2 batch
Amount Per Serving: Calories: 469Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 1181mgCarbohydrates: 58gFiber: 17gSugar: 10gProtein: 18g
All nutrition values are an estimate and may vary.
If you’re looking for more Indian chickpea recipes then try these:
- 10-minute chickpea and spinach curry
- mutton kofta curry with chickpeas
- chickpea and halloumi curry
- chickpeas in star anise and date masala
Or, if you’re looking for more study snacks then try these:
- Spicy Italian roasted chickpeas
- mini cinnamon roll bites (ok, these are a little less healthy!)
- flapjacks with no refined sugar – just honey!
- single-serving chocolate chip cookie (again, a bit less healthy)
- brownie in a jar (still not so healthy)
Of course, they’re all delicious, but I really do recommend the less healthy ones as your rewards for working hard! After all, sometimes all you need to get your homework done is the bribe of food!
Post linked to #CookBlogShare