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Oven Roasted Chickpeas – A fat free crunchy snack.
January 9th, 2009 Madhuram Posted in Kid Pleaser Recipes, Salt and Spicy, Snacks, Vegan Snacks/Appetizers | 
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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.
2 If using canned chickpea, 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.
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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January 10th, 2009 at 6:15 am
I saw this too on some other blog but haven’t tried it as yet. Looks good and I like the fact that it is healthy! Egg replacers this time for the event makes it all the more difficult!
January 10th, 2009 at 12:21 am
That’s one good idea of having healthy snack…It does look like UppuKadalai available on the street shop…Nice Entry
January 9th, 2009 at 10:37 pm
Thats one healthy snack. I am going to try it soon. Thanks for all the little notes you have added.
Noticed the change in header. (Am I too late???) Its looking nice.
January 9th, 2009 at 5:08 pm
This is brilliant. I am a garbanzo fanatic and can eat it any way I can… I so love them crispy, but always thought it would burst open if I baked them.
This is my weekend snack, meaning tomorrow. Thanks so much!
You’re welcome Anu. Some of the beans do burst open.
January 9th, 2009 at 2:47 pm
that#s a wonderful idea. Will try it for sunny boy too. But, Nowthat you write about it, try sprouting black chickpea or also the regular garbanzo beans and then you only need to either microwave it or bake in the oven like above. Cooking won’t be required. I used to do it…uhh…I don’t even remember when…:D it was before sunny boy was born, but I made it quite often. Have to start it again.
January 9th, 2009 at 2:31 pm
WOw this is one of my fav snacks..oven fried chickpeas looks too prefectly as they r deep fried..
January 9th, 2009 at 1:50 pm
Lovely and healthy.I make with soybeans,never tried chickpeas.I too love them.yum
January 9th, 2009 at 1:45 pm
me too madhu i have made them before and loved just salted one. i too got this from salt roasted snacks which i used to buy from a snack shop near my house..But havent tried with chilli powder…will try this soon
January 9th, 2009 at 1:45 pm
Looks incredibly delicious. I used to eat brown channa roasted like these. great snack for winter!
)
Happy new year.
January 9th, 2009 at 1:35 pm
I have made them before. Love them with just salt and pepper or chilli powder. I got the idea from Costco`s soy beans.
I have also made with soy beans and mung beans before. But the difference is, I did not cook the beans earlier. I simply soaked the soy and mung beans and roasted them.