This is a guest post by Sommer Collier from A Spicy Perspective.
Hi guys! I’m Sommer Collier from A Spicy Perspective. It’s an honor to be here today while the Leake family is off exploring the nation on their cross-country trip. I can’t wait to hear all about it!
On a ASpicyPerspective.com I share a wide range of recipes from naughty decadent treats that we enjoy on splurge days to healthy real food meals that we focus on from day to day. We also share travel posts as often as we can (we have a series on traveling Italy coming next month) along with gardening tips, fashion trends, and home projects.
Today I want to share one of my family’s favorite healthy snacks with you—roasted chickpeas.
It can be tricky to find healthy foods that kids want to snack on day after day, but these crunchy little guys have proven to be a winner in our house. In fact, the moment my kids smell them in the oven they start circling the kitchen in anticipation.
You can actually make roasted chickpeas with just a touch of salt for flavor. Yet I find that the more I spice up the chickpeas, the more alluring they are to friends and family. Coating them in exotic spices is also a great way to introduce new and exciting flavors to kids.
This particular version is my Indian Spiced Roasted Chickpea Recipe, with an enticing blend of curry powder, garam masala (another popular Indian spice blend), garlic powder, and white pepper.
They are bold and zesty but not overly spicy, making them a great snack for all ages.
I like to pack crunchy roasted chickpeas in lunch boxes and picnic baskets, instead of crackers or chips, to cut down on the junk without sacrificing flavor. And let me tell you, no one has ever complained!
The key to making good roasted chickpeas is to drain and thoroughly dry cooked chickpeas, then coat them lightly with olive oil. That way, when you sprinkle on the spices, they stick to the chickpeas and bake into a nice crispy crust.
You can store roasted chickpeas for several weeks in an airtight container, making them an easy and healthy self-serve snack for kids.
Thanks Lisa and Jason for inviting me to share today!
If you are interested in finding out more about A Spicy Perspective, you can find us on Pinterest, Facebook, Instagram, Google+, AND Twitter.
Indian Spiced Roasted Chickpeas
from A Spicy Perspective
Ingredients
- 3 cups chickpeas, drained, rinsed, and cooked
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper, white
- 1/2 teaspoon sea salt
Instructions
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Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
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Rinse the chickpeas and dry thoroughly with a paper towel. Remove any loose skins.
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Pour the dried chickpeas out onto the baking sheet and drizzle with olive oil. Shake the pan to coat the chickpeas in oil.
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Sprinkle the curry powder, garam masala, garlic powder, white pepper, and salt over the chickpeas, and then shake the pan again to evenly distribute the spices.
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Bake in the oven for 15 minutes. Then toss to mix the chickpeas and return to the oven for another 15 minutes. *If you want your chickpeas to be extra crunchy, turn the oven off and leave the chickpeas in the oven for another 15-20 minutes.
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Remove and cool before eating. Store in an air-tight container.
Recipe Notes
We recommend organic ingredients when feasible.
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Julianne
July 18, 2014 at 11:01 amwow, this looks like such a great snack item! i work long hours, so i always like having a healthy yet delicious snack! i’m definitely going to try this.
xo Julianne
http://reallifesurreallife.blogspot.com
Jennifer Yuen
July 18, 2014 at 11:57 amThis looks great! I have roasted chickpeas before, with different spices, and my kids love them. Question: can I use canned chickpeas rather than cooking dried ones?
January
July 18, 2014 at 1:49 pmI use canned chickpeas whenever I make these, and they always turn out great.
Sherry
August 15, 2014 at 12:00 pmdid you make these according to the directions? I made these last night. I did the first 15 minutes, then shook and returned to the oven but after 6 more minutes I could smell that they were burning?
Rebecca
July 18, 2014 at 12:03 pmWhere can i find garam masala? Can it be substituted or left out?
Ree
July 18, 2014 at 12:13 pmYou can find it any Indian store or may be at the International aisle at your grocery store. I get it from the Indian store
Carole
July 28, 2014 at 6:48 amI buy garam masala through Penzeys Spices online [www.penzeys.com], but they have stores across the country and a catalog via USPS.
Ekta
July 18, 2014 at 12:04 pmHow many cups of dry chick peas do you use to obtain 3 cups of cooked chick peas. Also, what type of curry power do you use (Indian store vs trader joes)? Thanks!
Chantelle
July 26, 2014 at 3:45 pmHi Ekta,
I used 1 1/2 Cups of dried chickpeas to yield 3 cups cooked. Hope it works for you too!
Heather
July 18, 2014 at 1:11 pmDo you use canned beans?
Margaret Anne @ Natural Chow
July 18, 2014 at 7:56 pmOoh these look absolutely delicious! I’ve gotta try these.
Heather @ My Overflowing Cup
July 19, 2014 at 1:54 amThank you so much for this timely recipe! Not only did I just run out of tortilla chips for snacking, but I just cooked a huge batch of chick peas today in the crock pot. I’ll be making these this weekend for sure. Thanks, again!
Claire O
July 20, 2014 at 2:29 pmMade these today (with canned chickpeas, for anyone wondering about using them as a substite) and they were delicious! Thrilled to have a new healthy snack option – thanks for the recipe, Sommer! :)
Dilshad
July 21, 2014 at 11:55 pmWe love Chickpeas and so I make these all the time for my family. I use fresh lemon and also there is a masal called Chaat Masala which makes it really delicious..please do check out my page if you are looking or more healthy Indian food options – http://www.healthyindianrecipetips.com/
Momnivore
July 23, 2014 at 9:45 amI love chickpeas but whenever I try to roast them I get good but not great results. They’re never actually crunchy, so while they taste good they lose that snacky mouth-feel. I feel like I’m drying them pretty thoroughly. Is it because I’m using canned? Any thoughts? Also, do you pick off all the shells/casing before roasting?
Julia
July 31, 2014 at 4:17 pmI just love these! Great recipe that I will be making!
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Jasu
January 30, 2015 at 9:55 pmCan you tell me where to find these bowls that you have used?
Amy Taylor (comment moderator)
February 2, 2015 at 12:26 pmHi Jasu. You might hop over to http://www.aspicyperspective.com/ and ask her there. ;)
Christine Bradley
February 6, 2015 at 3:53 pmI have been looking for small ways to change our diets for the better over time and this is a great one! We love this recipe. We find that cooking them 30 minutes does the trick and we use parchment paper instead of foil. We also mix all of the ingredients in a bowl and then simply dump them onto the parchment covered baking sheet. I find they are more evenly coated.
Stephanie B
June 24, 2015 at 12:27 amI can’t wait to try this! When I make hummus, I peel the shell off of the chickpeas (makes it smooth and creamy). Although this recipe keeps the chick peas intact, should I peel the shells off for your recipe?
Amy Taylor (comment moderator)
July 7, 2015 at 9:07 amHi Stephanie. It has been my experience that they will roast better if you peel them.