I made these for the first time because I had eaten something very oily earlier and just wanted something crunchy that would not sit heavy.
The mistake almost everyone makes is tossing the chickpeas in masala before baking. The spices burn at that heat and trap moisture, so the chickpeas never crisp. Oil going in, spices at the end.
Crispy Roasted Chickpeas
Quick Details
Serves: 4
Soaking time: overnight
Baking time: 45 minutes
Diet: Vegetarian
Serves: 4
Soaking time: overnight
Baking time: 45 minutes
Diet: Vegetarian
Ingredients
- 1 cup dried kabuli chana soaked overnight in 3 cups water
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 2 teaspoons red chilli powder
- 2 teaspoons chaat masala
- 2 teaspoons roasted jeera powder
- 1 teaspoon amchur
- 1 teaspoon hing
Instructions
- Cook. Drain the soaked chana and pressure cook in fresh water for 2 whistles with a quick release. Save the cooking water.
- Dry. Spread the chickpeas in a single layer and leave uncovered in the fridge until fully dry, up to 2 days.
- Oil only. Toss the chickpeas with the olive oil, no spices yet.
- Bake. Bake at 200°C for 20 minutes, then at 175°C for 25 minutes, shaking every 10 minutes.
- Spice. While still hot, toss with the salt and all the spices.
- Cool. Cool uncovered so they crisp further.
Video
Tips for the Best Crispy Roasted Chickpeas
- Dry the chickpeas properly. I left mine uncovered in the fridge for two days, and that made the difference.
- Bake in a single layer and shake the tray every 10 minutes.
- Add the spices while the chickpeas are still hot and oily so everything sticks.
- Cool uncovered. They crisp further as they sit.
Storage
Store in an airtight jar at room temperature for 3 to 4 days.
Frequently Asked Questions
Can I use canned chickpeas?
Yes. Rinse and dry them very well before roasting.
What do I do with the cooking water?
Save it. It is aquafaba and makes eggless mayo.
Make a batch this week and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
