Sunday, February 16, 2014

Crispy Spicy Chickpeas

There is something about the teatime in the afternoon. There's got to be something with tea. And it has to be savory or spicy, something crispy and crunchy, not to heavy to fill you up but yet very satisfying.
Pakodas or fritters are quite common afternoon snack to be enjoyed with tea but they are definitely not quite the healthy option. On the other hand is crispy spicy chickpeas-

Spicy- check

Crispy- check

Satisfying- check

Healthy- Oh yes, check

This weekend, with my husband away at a conference, what better way to spend an afternoon than a good book, hot ginger flavored tea and these crispy chickpeas.

These are commonly found in any Indian grocery store. The unflavored roasted chickpeas or the spicy kind. They are very tasty but I always fear that they probably add some food color or preservatives which may not be too good for you. It takes so little effort to make equally tasty snack at home then why not? And the best part is you can control the spices (the level of heat) and make it healthier with less oil. And gluten free (my husband was super happy about this).

You need: 

2 15 ounce cans of chickpeas (I used organic ones to make sure they are gluten free, you can pick any)
2 tablespoon oil
1 teaspoon salt
1 teaspoon cumin powder
1½ teaspoon chili powder or cayenne (Use less for milder heat levels)
1½ teaspoon smoked paprika
½ teaspoon black pepper


Preheat the oven to 375°F

Drain the chickpeas in a colander and wash under running cold water. Transfer on to a plate lined with paper towels and pat dry. This is important to make the spices stick to them and to make them crispy.

Transfer to a bowl. Add all the other ingredients and mix properly, such that all the chickpeas are coated with oil and spices.

Line a baking tray with parchment paper. Spread the chickpeas in a single layer.

Put it in the oven for 1 hr. After an hour take them out and cool. Check if they are crispy, otherwise put them back in for another 10 min. [For the number of times that I have done this, it has taken somewhere between 1 hr to 1 hr and 15 min.]

Cool completely and store in an airtight container. It should have a long shelf life but I would never know. It never lasts more than a week in my house, they are so good :)

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