Indian Spiced Roasted Chickpeas
Play with the spices and cayenne pepper in this recipe to suit your personal preference. If you really don't like too much heat you may also wish to limit the amount of black pepper used.
I check the chickpeas every 5 minutes towards the end of the cooking time to ensure they don't burn.
Store these in an airtight container and enjoy at will.
I check the chickpeas every 5 minutes towards the end of the cooking time to ensure they don't burn.
Store these in an airtight container and enjoy at will.
Servings: 2 cups
Calories:
Ingredients
- 3 cups cooked chickpeas*
- 2 Tablespoons coconut oil melted
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 - 1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven to 210C (190C).
- Place the chickpeas into a large bowl.
- Mix the spices and salt into the melted coconut oil.
- Pour the spiced oil over the chickpeas.
- Combine the chickpeas and spiced oil thoroughly, ensuring the chickpeas are well coated.
- Spread the spiced chickpeas onto a baking tray.
- Roast for 35 - 40 minutes, stirring frequently. Watch the chickpeas carefully towards the end of the cooking time as they burn easily.
- The chickpeas are ready when they are lightly browned and crispy. To test the chickpeas, remove one from the oven and allow to cool. If the chickpeas are still chewy rather than crispy, they need a little more time n the oven.
- Allow the chickpeas to cool on the tray, then store in an airtight container.
Notes
*3 cups of cooked chickpeas is roughly equal to the contents of two 400g tins.