Baked chickpeas are a delicious, easy and healthy snack. You can snack on them straight from the pan, or throw them into salads, on top of pasta or scattered over a thick wintery soup. Eat them sitting in the garden in the sunshine. Take them in your backpack on long walks. Bring them to a picnic. Take a small container to the gym. Bring in your bento box to the office for lunch. Nibble when you have the pre-dinner munchies. Or snack on them late at night while watching TV.
I first baked spicy chickpeas way back in 2008, and they have been a firm favourite in our household. But recently we made a variation of the recipe. Rather than using canned or ordinary cooked chickpeas, we have soaked and cooked the chickpeas in turmeric water. It adds a lovely colour to the chickpeas and a turmeric tang to the flavour. Turmeric chickpeas are all across the internet, and we have done a small experiment with them to test the flavours, visual appeal and health impact. If you are interested, you can read more about the wonders of Turmeric.
The recipe for Spicy Baked Chickpeas is one that works well with the Turmeric Chickpeas.
Similar recipes include Throw a Tray of Veg into the Oven, Baked Black Chickpeas,Eggplant and Tomatoes, Tray Baked Veg with Pomegranate Molasses, Deep Fried Potato and Carrot Strings, Baked Okra in Dukkah, and Paprika Oven Chips.
Tray Baked Turmeric Chickpeas with Spices
250g cooked Turmeric Chickpeas (see below), allowed to dry after draining
2 Tblspn olive oil
3 tspn cumin seed
1 – 1.5 tspn sambar powder or other spicy mix, or to taste
Heat the oven to 200C.
Place the chickpeas in a bowl with the other ingredients. I like my chickpeas salty and peppery, so add seasoning to suit your tastes. Mix very well until all chickpeas are coated.
Tip the chickpeas onto a baking tray and spread out. Place in the oven for 20 – 30 minutes until crispy and golden on the outside. Sprinkle with more salt if necessary, and serve. Lovely warm or at room temperature.
recipe notes and alternatives
Some other flavouring ideas for the chickpeas -replace the sambar powder with one of the following
- smoked paprika
- chaat masala
- very mild paprika and a little chilli powder
- finely grated lime peel and chilli flakes or powder
- cumin and chilli flakes or powder
- cumin seed and black pepper
Plain (non-turmeric) chickpeas can also be used for this recipe.
Try a small squeeze of lemon over the chickpeas.
Soak 500g dried chickpeas (desi or karbuli) in water to cover well and 0.5 Tblspn turmeric powder. Turmeric stains, so be careful about splashing the powder or turmeric water around the kitchen.
Allow to soak overnight. The next day, cook the chickpeas in their soaking liquid until tender, about 45 mins – 1 hour. Add more water if needed.
Drain and use.