I’ve really got to stop this snacking. As snacks go, this one is probably better than most but still, it can’t be good to sit around blogging all day while subconsciously picking up handfuls of these roasted chickpeas.
Oh well, I’ll plan my diet for next week. Today, however I’m going to enjoy.
This quick and simple snack is so easy to make though you will have to watch the chickpeas carefully while baking. You can check them on minute and they’re still raw and then the next and they’re burnt.
I’ve experimented with oven temperatures for best results and have come to the conclusion that a hot oven of 200c/400f is perfect. In my oven that is. Again, experiment and get to know your oven. Burn a few and then know what you need to do. After that it’s smooth sailing.
The key is ensuring the chickpeas are nicely browned and crunchy too. If in doubt, take them out and allow to rest for about two minutes. They will become more crunchier as they cool.
So are your ready? Believe me, you’re going to thank me for this one. Roasted chickpeas are just as good if not better than other salty store bought snacks. They also go very well with beer, just in case you’re wondering.
If you like this recipe for chickpeas try my others:
Pickle with chickpeas, garlic and carrots
Chicken balti with chicpeas
Lamb Kofta Curry with Chickpeas
Chicken curry with mushrooms & chickpeas
Roasted Chickpeas In Spices & Olive Oil
- 2 x 400ml tins of chickpeas
- 1 tablespoon garam masala
- 1 teaspoon flaky salt
- 1/2 teaspoon chilli powder
- 1 teaspoon cumin powder
- 1 tablespoon olive oil
- Preheat your oven to 200c/400f.
- Drain the chickpeas as much as possible and then pour them onto paper towels to dry. You will need a couple of sheets as you want to dry them as much as possible.
- Once dry, pour into a bowl with the other ingredients.
- Stir well to combine so that the chickpeas are equally coated with the spices and oil.
- Pour the chickpeas on a baking tray in one layer and then place in the centre rack of the oven.
- Bake for 25 minutes but be sure to check from time to time while they cook as ovens do vary.
- When finished, the roasted chickpeas should be crunchy and toasted brown.
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I used my own brand of Curry Guy smoked garam masala and smoked cumin for this recipe. You can use other brands but if you’re interested, you can purchase them online from Farmer’s Choice.
The olive oil I used in the recipe was supplied by Candiasoil. Brilliant product if you ask me. It is available at UK Tescos.
Monday 28th of April 2014
I like this recipe very much as it is so much healthier to roast than fry the chick peas. The store bought ones are always deep fried so they loose all the goodness.
Thursday 13th of March 2014
Hi! Thanks for the lovely recipe! Tried it out and I've definitely become a little addicted. (:
Thursday 27th of March 2014
Thank you Emma. Really glad you like the recipe. :-)