Baked chickpeas are a delicious, easy and healthy snack You can eat these chickpeas just as they are, or throw them into salads on top of pasta with vegetable sauces. Eat them sitting out on your lovely table in the sunshine. Take them in your backpack on long walks. In your bento box for an office lunch. They are a great pre-dinner munchie. Or a late night TV snack.
Some flavouring ideas for the chickpeas – replace the sambar spice mix with one of the following
- smoked paprika
- chaat masala
- paprika and/or chilli
- finely grated lime peel and chilli powder
- cumin and chilli
- pomegranate molasses (or other molasses)
- Hawaiian Chilli Water
- Middle Eastern spice mixes
- sea salt, black pepper and dried Greek oregano
- other Greek-style herbs and spices
Tray Baked Spicy Chickpeas
1 can chickpeas (or soaked and cooked chickpeas)
1 – 2 Tblspn olive oil
2 tspn cumin seed
1 tspn sambar powder, curry powder or other spicy mix
Rinse the chickpeas, drain them and dry them well.
Place in a bowl with olive oil, sea salt, black pepper, cumin seed and sambar powder. Mix well.
Tip them onto a baking tray or into a shallow baking dish. Cook in a preheated 200C oven for 20 – 30 minutes, watching them, until crispy and golden on the outside.
Tip them onto kitchen paper towel then into a serving bowl and scatter with more salt.
Such a firm favourite, we make them often. These (above) are made with seas salt, black pepper and Greek oregano.
It is a great way to use left-over cooked chickpeas.
These are Spicy Roasted Turmeric Chickpeas.