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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I just love these! Great recipe that I will be making!
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Cheers!
Can you tell me where to find these bowls that you have used?
Hi Jasu. You might hop over to http://www.aspicyperspective.com/ and ask her there. ;)
I 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.
I 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?
Hi Stephanie. It has been my experience that they will roast better if you peel them.