Roasted Black Chickpeas (Kala Chana)
Servings
Description
Crunchy, warmly spiced black chickpeas roasted in the oven with pantry spices. A snack, a salad topper, and a popcorn replacement, all in one jar.
Ingredients
- 2 cups boiled black chickpeas or 1 can, rinsed and drained
- 2 tbsp olive oil
- ½ tsp chilli flakes
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp pink Himalayan salt or any salt you have
- ½ tsp garam masala
- ½ tsp ground allspice
- ½ tsp garlic powder
- Fresh coriander chopped, for garnish
Instructions
- Dry the chickpeas. Spread the boiled (or canned, rinsed) chickpeas on a clean kitchen towel or paper towels and pat them completely dry.
- Toss with oil and spices. Line a baking tray with parchment paper. Add the chickpeas, drizzle with olive oil, and sprinkle all the spices over the top. Lift the four corners of the parchment paper and gently massage through the paper until everything is evenly coated.
- Roast. Roast in a preheated oven at 200°C (400°F) for 20 minutes, or until the chickpeas are lightly crunchy on the outside and still tender inside.
- Cool and garnish. Let cool fully on the tray. Scatter fresh coriander over the top before serving or storing.
Notes
Storage: Store in an airtight jar at room temperature for up to a week. Re-crisp in a 175°C (350°F) oven for 5 minutes if they soften.
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