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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.