Crispy roasted chickpeas – a healthy alternative to chips!
Crunchy, low in fat, high in protein and fibre, easy to make and simply delicious! These spicy crispy roasted chickpeas are made from scratch with dry chickpeas. They’re naturally vegan and gluten-free – a perfect snack when you’re craving something savoury. After cooking, the chickpeas are seasoned with salt, garam masala, paprika powder, and roasted in the oven until crispy.
Garam masala is an Indian spice mix. Used in most Indian dishes, garam masala usually contains spices like black peppercorns, cloves, cinnamon, cardamom pods, cumin and coriander. The whole spices are toasted in the oven and then finely ground. You can buy garam masala or make your own. I used homemade garam masala for the roasted chickpeas.
Spicy Crispy Roasted Chickpeas – From Scratch
- 1 cup dry chickpeas
- 3 tbsp olive oil
- 1 tsp garam masala
- 1 tsp paprika powder
- 1 tsp salt
- 1/4 tsp pepper
Soaking & Cooking The Chickpeas
Soak dry chickpeas in plenty of cold water overnight.
In the morning, rinse and drain the chickpeas. Add soaked chickpeas and 4 cups water to a pressure cooker. Pressure cook the chickpeas for 20 minutes. After the cooking time let the pressure release naturally. Remove chickpeas from the cooking water with a slotted spoon.
Related: Homemade Aquafaba
Don’t throw away the cooking water – it is homemade aquafaba! You can whip aquafaba for vegan whipped cream substitute or vegan meringue!
Seasoning & Roasting The Chickpeas
Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
Combine spices and oil in a bowl. Add the chickpeas and stir with a spoon until they are evenly coated.
Spread the chickpeas onto the baking sheet and bake for 15 minutes. Stir and bake for another 10 – 15 minutes or until the roasted chickpeas are crunchy.
Related: Salted Almonds