Oven Roasted Chickpeas – A fat free crunchy snack.

4.5 from 2 reviews

Oven Roasted Chickpeas

Long time back in one of Rachel Ray’s show I saw her frying canned chickpea on stove top and she was mentioning that its a nice and crispy snack. I always thought that chickpeas and green peas were deep fried in oil to get that crunchiness. I used to love these while growing up. It was my grandmother’s favorite snack too but we never made it at home. We used to get it from Ambica Depot. After seeing the show I also wanted to prepare it but somehow did not get to it until last week. Instead of sauteeing it in a pan, I decided to roast it in the oven. Otherwise you would have to stand nearby and keep stirring it.

I immediately googled to see if somebody has already done that and found a lot of results. Here I thought I was the smart one, with this brilliant idea! So I was going through a lot of those recipes and found that the oven temperatures, time to roast were different in each case and the reviews of the result were also mixed. So I decided to follow my own method and was really surprised that it worked out very well. My son generally likes chickpea by itself, but he liked these roasted chickpeas even more.

The recipe is very simple, actually it’s not a recipe at all. You have to just keep in mind the oven temperature and the time to roast it. The amount of chickpeas you want to roast, the seasonings are truly your call. As mentioned before you can roast it in a frying pan on stove top itself.

Oven Roasted Chickpeas Recipe
4.5 from 2 reviews
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Prep time: 15 Mins
Cook time: 38 Mins + 10 Mins Cooling
Yields: 3.5 Cups
Give a crispy makeover to the boring and mushy chickpeas by roasting it in the oven. Even kids would love it.
Ingredients:
  • 3 and 1/2 cups Cooked Chickpeas,
  • As Per Your Taste Red Chili Powder
  • 2 teaspoons Garlic Powder (Optional)
  • As Per Your Taste Salt
Procedure:
  1. Preheat oven at 425F for 15 minutes.
  2. If using canned chickpeas, open the can, drain it in a colander, rinse it with water. Dab the chickpeas with a clean kitchen towel or paper towel. Don’t wipe it dry, little moisture is recommended so that the seasonings stick to the chickpeas.
  3. Transfer the chickpeas to a large baking sheet and add the chili powder and garlic powder. I did not use salt because I was using canned chickpeas which has salt in it already. I also read in another place that adding salt initially will not quicken the process of roasting because it will release moisture. So add it after roasting or better cook the chickpeas with little salt if you are not using the canned ones.
  4. Leave it in the oven for 35-38 minutes, stirring every 10 minutes. If you want crunchy chickpeas roast it for 38 minutes. My husband likes the crunchy-chewy texture, so 35 minutes was perfect. SO I took out some after 35 minutes and roasted the balance for another 3-4 minutes. Again keep in mind that oven temperatures vary, so check yours around 35 minutes first and then decide either to roast it further or not.
  5. After 35 or 38 minutes, switch off the oven and leave the baking tray in the oven itself for another 10 minutes.
  6. Fat free, guilt free roasted chickpeas are ready to be snacked on. It was so crunchy and addictive. We couldn’t stop nibbling on. Anyhow I managed to save some for the next day to see if it remained crunchy even then. I stored them in a closed container and left it on the counter. The crunchy ones were perfect the next day too, but the chewy-crunchy ones were bit difficult to chew.
My Notes:
  1. The only thing which I wish I done differently was lining the baking sheet with aluminum foil. It was very difficult to get rid of the burnt chickpea marks from the sheet.

This is my entry for JFI – Chickpeas, hosted by MS. JFI created by Indira.

My Legume Affair hosted by Srivalli. The even originally created by Susan.


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Ratings and Reviews (2)

Oven Roasted Chickpeas
3 star: 0
2 star: 0
1 star: 0

32 Responses to “Oven Roasted Chickpeas – A fat free crunchy snack.”

  1. RedChillies says:

    Thanks for the recipe. I tried this on Sunday and we loved it. I have posted it on my blog for T&T.

    You’re welcome RC.

  2. Gita says:

    Hi madhu

    I tried this for our weekend snacking. It was great. I made it little bit spicy but the texture was awesome.

    Thanks for the recipe.

    G

    You’re welcome Gita.

  3. Ram says:

    Hi Madhu,

    Accidentally came across your article. Thanks for sharing the recipe. I will surely try this at home. On another note, have you tried roasting dry lentils (Toor daal, Channa daal, Urad daal etc) in oven?

  4. neeta says:

    hi madhu,

    did you try this with soaking the chickpeas instead using the canned chana?

  5. Urmi says:

    hello
    Ilike ur muffin recipes and roasted chickpeas it’s amazing
    Thank u

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