A delicious, high fiber, oven roasted crispy, crunchy snacks. Just toss them with little oil, honey and some spices then roast in the oven until crunchy. They'll stay crispy for a few days stored in a air-tight container in room temperature.
Ingredients :
Chickpeas - 2 cup
Roasted cumin-coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger powder - 1 tsp
Garam masala powder - 1 tsp
Canola oil - 1 tbsp
Salt and pepper to taste
Method :
Wash and soak the chickpeas overnight or 7-8 hours. Pressure cook for 3 whistles. Drain the chickpeas well and make sure the chickpeas is dry on paper towel.
Preheat the oven to 200 degree C.
In a bowl, toss chickpeas with oil, all spice powder, pepper powder and season to taste with salt.
Spread on a baking sheet and bake 30-40 minutes until brown and crunchy. Watch carefully the last few minutes to avoid burning. Let them cool then store in air-tight container.
Serve Crunchy roasted Chickpeas with a cup of tea.
Sending this to Arthy's "Healthy Snacking" event
Ingredients :
Chickpeas - 2 cup
Roasted cumin-coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger powder - 1 tsp
Garam masala powder - 1 tsp
Canola oil - 1 tbsp
Salt and pepper to taste
Method :
Wash and soak the chickpeas overnight or 7-8 hours. Pressure cook for 3 whistles. Drain the chickpeas well and make sure the chickpeas is dry on paper towel.
Preheat the oven to 200 degree C.
In a bowl, toss chickpeas with oil, all spice powder, pepper powder and season to taste with salt.
Spread on a baking sheet and bake 30-40 minutes until brown and crunchy. Watch carefully the last few minutes to avoid burning. Let them cool then store in air-tight container.
Serve Crunchy roasted Chickpeas with a cup of tea.
Sending this to Arthy's "Healthy Snacking" event
