532. Spicy Roasted Chickpeas
A delayed Diwali post
Life usually runs at a normal pace but sometimes in a short period we actually have to move through life at a much faster pace. Things just keep on happening one after the after without a break. And then the storm settles and we are back to a quiet period for a while. Feeling unwell,admitted into hospital for a short period, nephew got admitted into hospital with dengue fever, Diwali preparations, computer conked out, etc etc. However, everything is back to normal. I have so many recipes to blog but not finding the time to do so. However, will tackle them one by one and hopefully get through the list before I travel to India on 8th Dec. Life keeps on teaching us so much. Though at that moment we may get the feeling that its going to be impossible to cope, somehow we do as God gives us the strength and shows us the correct path.
This Diwali, I wanted to make healthier snacks. My search let to many sites and I narrowed down a few and shared it with my fellow Home Bakers Challenge participants. So, just in time for Diwali they had a selection of 7 different recipes that could be baked. I did not make many fried snacks. I managed to bake most of them. However, festivals make it impossible for us to avoid sugary stuff, but found solace in the fact that most snacks were baked, so less oil was used. The first snack I made for Diwali was spicy roasted chickpeas. Its so easy to make them and can use any combination of spices to suit your taste. I soaked and boiled the chickpeas before roasting them. Check out this simple but healthy recipe.
SPICY ROASTED CHICKPEAS
Recipe source : Citrus Spice and all things nice
3 cups precooked white chickpeas (kabuli chana)
½ tsp red chilli powder
1 tbsp olive oil
¾ tsp salt
¼ tsp amchur powder
¼ tsp turmeric powder
- Preheat the oven to 200°C.
- Drain out the chickpeas into a sieve.
- Put the cooked chickpeas into a bowl.
- Add salt, red chilli powder, amchur powder, oil and turmeric powder.
- Mix well.
- Line a baking tray with foil or parchment paper.
- Spread the mixed chickpeas onto the tray in an even layer.
- Bake for 15 minutes.
- Gently stir the chickpeas and bake for a further 15 minutes.
- Turn off the oven and leave the chickpeas in the oven to cool.
- Store in an airtight jar.
- You can use canned chickpeas. You will need 2 cans.
- Add flavours of your choice.
- Don’t forget to remove the chickpeas from the oven once they have cooled down. If left for too long they may become hard or loose their crunch.
|baked punjabi samosa
Sending this recipe to the following event :
Home Baking challenge