We love how the Indian cuisine packs a flavour punch with the use of spice over sugar. These chickpeas are seriously moreish, making the most delicious snack for adults and kids alike.
Here, we used a spice mix of cumin seeds (or ground cumin), chilli powder and turmeric powder, however, the flavour options are endless! Other spices and herbs you can experiment with include dried rosemary, dried thyme, smokey paprika and garam masala.
If you are feeling prepared, we highly recommend using dried chickpeas. Soak them over night, drain, then cooking for 35 minutes in boiling water. Alternatively, cook using a pressure cooker. Just keep in mind that dried chickpeas roughly double in size once cooked. However, the tinned chickpeas noted here – drained and rinsed – are totally fine to use too!
They are delicious warm, and can also be saved for later as a snack, added to salads, or to have as a quick, light meal with lightly pan-fried and chopped greens.
- 1 - tin of chickpeas, drained and rinsed
- 1tbsp - olive oil
- 1/2tsp - salt
- 1tsp - cumin seeds (can substitute with ground cumin)
- 1/4tsp - chilli powder (can substitute with smoked paprika)
- 1/4tsp - turmeric powder
- 1tbsp - freshly squeezed juice of a lemon
- Preheat oven to 190 degrees Celsius
- Place the drained and rinsed chickpeas onto a tea towel or paper towel and pat dry.
- Transfer chickpeas onto a baking tray, spreading out into one layer. Add the oil, salt, spices, and the juice of the lemon. Combine all the ingredients until chickpeas are well coated in the oil and spice mix.
- Roast in the oven for 20-30 minutes, giving the tray a gentle shake after ten minutes. Keep an eye on them, and remove when sizzling, golden and crispy.
- Remove from the oven and allow to cool slightly before tucking in.
Note: store leftovers in glass container in the fridge for several days, up to a week. Ensure to let cool completely before storing!