Crunchy roasted cayenne chickpeas

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Crunchy roasted channa are my favourite. They are a great street food and you can find them at every corner market in delhi. But I got tired of looking for this Delhi street food classic in grocery stores.  Stores in Canada tend to carry excessively salty & overly spiced roasted channa in packages. So I decided to make my own and was truly surprised by how good home made roasted channa can be. Nothing out of a can, nothing overly oily, or spiced, just hints of spices for an amazing home made snack.

Ingredients
1 cup chickpeas, soaked, rinsed and cooked till soft
Spice Mix
1 tsp olive oil
½ tsp cayenne pepper
Salt to taste

Method

• Wash dry chickpeas thoroughly and soak in fresh water overnight. Next morning, rinse thoroughly and cook till soft. I use a pressure cooker as a great time saver.
• Set aside to cool.
• Meanwhile heat oven to 350 degrees C.

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• Wipe down cooked chickpeas thoroughly with a clean kitchen towel..so no trace of outside moisture remains. This is very important to get them crunchy.
• Toss in olive oil and let bake for about 20 minutes, turning once.

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• You’ll know chickpeas are done, when they smell like toasted heaven and coloured light caramel.
• Bring out of oven, shake cayenne pepper & salt to coat all over.
• Serve up with your favourite beverage, madras coffee is a great complement.

Try it by itself, or in salad. I added them as a topping to ruby jewel beet salad I took for a 15 k hike for my friends who love this salad..

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Or sprinkle them in your pastas. like I did for today’s lunch..so many possibilities.

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Reach for them in the afternoon when your energy levels dip for a healthy & tasty accompaniment to caffeine. Be warned! highly addictive..I polished off the first batch single-handedly in no time.

Hope you get to try my snack! Let me know how it came out for you. Most importantly let me know if you had any leftovers 🙂

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–charuyoga–

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