Oven Roasted Spicy Chickpeas

We are a snacking couple and a dessert family. That is a dangerous combo. So I am making efforts now to prepare healthy snacks at home. I found this recipe for roasted chickpeas and it brought back memories of masala peanuts that we get in bakeries in Kerala.

I was inspired by this recipe. But since we like it spicy I used chilli powder, cumin and salt instead of Cinnamon and sugar. It is easy to make. I made this from dried chickpeas ( after soaking in water overnight and cooking it in a pressure cooker). But you can always use canned chickpeas/ garbanzo beans. That would make the process even more easier.

The key to getting crunchy chickpeas is to get rid of the mositure. I cooked my beans in the evening and let the water drain. Later I pat dried the chickpeas and also left it covered with paper towel overnight.

Oven roasted spicy chick peas

Recipe by Sally's baking addiction

Ingredients

1 (15-ounce) can chick peas (garbanzos)

1 Tablespoon olive oil
1 teaspoon chilli powder
1 teaspoon salt
1/4 teaspoon cumin powder

Method

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper. Set aside.
Rinse and drain the chickpeas very well to remove the starch. Spread them out onto prepared baking sheet and pat very, very dry. The drier the chickpeas, the crunchier they will be. The skin of the bean may peel off as you pat them dry. That is ok. You may remove the skins or leave them on.
Once 100% dry, place chickpeas into the oven and roast for 15 minutes. After 15 minutes, remove from the oven and drizzle with olive oil. Using a large spoon or spatula, mix the beans around to make sure they are all evenly coated. Mix chilli powder and salt and sprinkle over beans. Mix around very well to heavily coat each bean. The beans will be flavorless, so you want to make sure each one is thoroughly coated. Place back into the oven and roast for another 15 minutes.
Leaving the chickpeas inside, turn the oven off and crack open the door slightly. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. This will help them get crunchier as opposed to sitting at room temperature.

These came out to be super crunchy and tasty. All three of us liked it. I made it only mildly spicy as I knew Ritu would also want to munch on these. I stored it in an air tight container and they stayed fresh for 3 days.