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.