Crunchy & Spicy Roasted Chickpeas

4 Oct

We spent the last weekend with our friends in Hershey PA, riding the roller coasters in Hershey Park and gorging on chocolate at Chocolate World. Of course such a trip entails returning home with one too many bags of chocolate and candy. Then when snack time cravings set in you find yourself reaching for dangerous amounts of unhealthy treats. After a few days of excessive indulgence, we have finally stashed aside all the chocolate and candy for Halloween trick-or-treaters (yes it is OCTOBER already!).  Consequently, I was determined to redeem myself by creating a healthy snack that we could enjoy guilt free.

Who doesn’t like to snack at various times of the day? Since snacks are intended to be quick and convenient we often find ourselves reaching for cookies, crackers, chips and other unhealthy foods. This leads to ruining the results of tedious workouts and packing in a few extra pounds before we know it. It is important to have access to snacks that are packed with protein (keeping us fuller for longer) and yet delight our taste buds. That’s when chickpeas came to my mind. They are very low in saturated fat and sodium and are a great source or dietary fiber and protein.

Growing up in India I often munched on roasted chickpeas dressed up with some spices, lime juice, chopped onions and cilantro. This childhood snack was the inspiration behind this recipe. Unlike the store-bought hard roasted chickpeas in India this homemade variation is crunchy on the outside and still chewy on the inside. The spices embrace the chickpeas and create a smoky, lightly spiced and slightly tangy treat.

These chickpeas taste great as is or they can be tossed together with fleshly squeezed lime juice, finely diced onions and cilantro. They also add great texture and flavor to any tossed salad. It is unlikely, but if you find yourself with any leftovers, the roasted chickpeas can be stored in an airtight container in a cool and dry place for 2-3 days. Here’s to happy and healthy snacking!

Crunchy & Spicy Roasted Chickpeas
Yields: 2 .5 cups
Time:  Preparation time: 5 minutes; Cook time: 18-20 minutes

Ingredients:

2, 15oz cans of chickpeas (garbanzo beans) washed, drained and patted dry. (See note)
2 tablespoons extra virgin olive oil
1 teaspoon red chili powder
1 teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon turmeric powder
1 teaspoon chaat masala
½teaspoon salt
¼ teaspoon garlic salt

Notes:

  • If you rather not use canned garbanzo beans, you can pressure cook raw garbanzo beans till they are al dente, rinse and drain them and then follow all the steps below.

Method:

1) Pre-heat the oven to 400°F. Line a cookie sheet/baking sheet with aluminum foil and set aside.
2) Use a power towel to pat and dry the chickpeas.
3) In a mixing bowl toss the chickpeas with all the other ingredients to make sure they are well coated.
4) Roast the chickpeas in the oven for 18-20 minutes till they are crunchy on the outside. Make sure the chickpeas do not burn.
5) Remove from the oven and cool for 5 minutes.
6) Taste and adjust the salt if required.
7) Snack on the chickpeas as is,  or toss them with lime juice, cilantro and chopped red onions, or top your favorite salad with them.

2 Responses to “Crunchy & Spicy Roasted Chickpeas”

  1. Reena mahajan October 4, 2012 at 10:07 pm #

    This is a very nice snack…pls suggest a snack which is low cal and not protein as I cannot have proteins …have to cut down on it…love reena

    • neharmorarji October 4, 2012 at 10:35 pm #

      Let me think of something. Vegetables are usually low calorie and low protein. And whole wheat bread has low calorie varieties. A mini crostini with a veggie dip or grilled egglpant slices. I will keep thinking and work on a recipe for you.

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