Oven roasted Chick peas | chole | Garbanzo beans

If you are looking for a healthy and satisfying snack, then this could make it to your list. It’s loaded with fiber, tasty, spicy and crunchy. Perfect to nibble while watching your favorite Tv shows or a late night movie. If you are in a mood for something sweet, like a chocolate cake, then 5-minute microwave chocolate cake is the way to go.

I 1st made this with canned chickpeas, but then I did not have anything left for taking a picture. Next time I made it the traditional way. I Soaked the chickpeas in water for 6-8 hours and then cooked it in a pressure cooker until soft, yet firm. I increased the heat to high to get one whistle, then turned the heat off and let it stay in the cooker till I could open it.

Canned or made from scratch did not make any difference. But remember, if using the traditional way, cook only until firm.

Once the chickpeas cool,  rinse it with cold water. If using the canned chickpeas, wash it a couple of times to remove the sliminess. The outer layer of chickpeas might come off. You can choose to remove it as I did or let it stay.

The most important step is to drain out the water and pat it dry with a kitchen towel or paper towel to remove all the moisture.

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Oven Roasted Chickpeas/chole / Garbanzos beans

If not using can and cooking the chickpeas from scratch: Soaking time: 6-8 hours Prep and cooking time: 1 hour

Author: Teena Agnel

Ingredients

• 2 cups cooked chickpeas/chana/chole / <g class="gr_ gr_268 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="268" data-gr-id="268">kabulichana</g> / garbanzos Canned or cooked in pan, check notes
• 1 and 1/2 tablespoon oil I used olive oil
• 1 tablespoon red chili powder/paprika
• 1/2 teaspoon paprika
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon garam masala
• 1 teaspoon dry roasted cumin powder
• 1/4 teaspoon salt or to taste

Instructions

1. Preheat oven to 450 degrees Fahrenheit or 230 Degrees Celsius.
2. Wash the chickpeas well and then pat dry with paper or kitchen towel. (This is the most important step. If there is moisture then it won't turn crunchy)
3. Add the oil and spices to the chickpeas and coat well. Transfer this to a baking tray. Place the chickpeas in a single layer and do not overcrowd.
4. Bake for 40 minutes in the center of the oven. After 30 minutes, stir the chickpeas so that everything roasts evenly.
5. Oven temperatures may vary, so during the last 10 minutes, keep a close eye so that the chickpeas don't burn. You may need only 35 minutes or so.
6. Once cooled, store this in an airtight container. Chickpeas will be soft when hot, but as it cools, it will turn crunchy.

Recipe Notes

Cooking chickpeas in a pressure cooker: Soak the chickpeas in water for 6-8 hours. Drain the soaked water and cook it in the pressure cooker with 4 cups of water and 1 teaspoon salt, on high till one whistle, then take it off the stove and let it cook in the pressure.

Cooking in a pot: Soak the peas in water for 6-8 hours. Drain the water and transfer to a saucepan. Pour 2 times water and bring it to a simmer, then reduce the heat and let it cook for about an hour and a half or until done.

If you are in a hurry: Soak the chickpeas in hot water and keep in covered for an hour. Then follow the above steps. For easier digestion, 6-8 hours soaking helps.

I have baked this at 400 degrees Fahrenheit, but the crunchiness doesn't stay till the next day. When I increased the temperature to 450 Degrees Fahrenheit, these things stayed crunchy even after 5 days. Store in an airtight container.

Craving for something sweet? Try this with oil + cinnamon + brown sugar

1 cup raw uncooked chickpeas after soaking, and cooking will yield 2 cups.

Next, coat it with the spices. Sprinkle some dry cilantro. It adds color and texture to the final product. If you prefer something sweet instead of spicy, add cinnamon, oil and brown sugar instead of the spices. You have the basic recipe now. Modify it to your taste, and if you come up with something irresistible, please don’t forget to share it with me 🙂

Another important step is not to overcrowd the baking pan. Place the chickpeas in a single layer. After 30 minutes or so, stir the peas so that it roasts evenly.