Indian Spiced Roasted Chickpeas Recipes

HOW TO MAKE SPICY ROASTED CHICKPEAS TASTE LIKE TANDOORI CHICKEN?

Steps:

• Pre heat oven to 400 degrees F or 205 degrees C. Have a 9-inch cast iron pan or medium (oven safe) non-stick skillet or a greased baking sheet ready.
• Add all ingredients (except lemon juice) into the skillet or pan, stir well until evenly combined (make sure all the yogurt is thoroughly combined and well distributed). Spread them evenly in a single layer.
• Place pan in the middle rack of the oven and bake for about 40 minutes, until crisp. (While the beans are baking, have one teaspoon of lemon juice ready).
• Remove skillet or pan from the oven and place on a wire rack and immediately add the lemon juice, stir well with a spoon to coat all beans with the juice. Spread them in a single layer again and let cool.
• Enjoy warm or at room temperature

ROASTED CHICKPEAS WITH INDIAN SPICES

Steps:

• Preheat oven to 350 degrees. Use paper towels to dry off the chickpeas as thoroughly as you can. Do not skip this step. Making sure the chickpeas are really dry is the key to achieving the ultimate crunch.
• Place the dry chickpeas on a rimmed baking sheet. Add the tablespoon of oil and mix the beans until well coated.
• Add the spices and stir to coat. I find it is easiest to mix with my hands.
• Place in the oven for 45-55 minutes, or until the chickpeas are crispy. Stir them every 10 minutes so they cook evenly. Make sure to watch them closely during the last 10 minutes so they don't burn.
• Allow to cool for 5 minutes. Serve warm or room temperature. Store leftovers in an airtight container for up to 2 days. They tend to lose their crispiness after 1 day, but I think they're still good. I bet you won't have an issue scarfing the whole batch down in one sitting. Enjoy!

SPICY ROASTED CHICKPEAS

Steps:

• Preheat oven to 350°F (180°C).
• Drain and rinse chickpeas AND pat dry with paper towels.
• On a baking sheet lined with parchment, toss chickpeas in oil and seasonings.
• Roast 25-30 minutes.
• Remove from oven and allow to cool. (They'll crisp up more as they cool!)
• Enjoy as a snack, or on top of a Buddha bowl!
• Yields ~ 1½ cups spicy roasted chickpeas.

INDIAN-SPICED ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

INDIAN-SPICED ROASTED CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

INDIAN-SPICED CHICKPEAS AND RED PEPPERS

Steps:

• Drain chickpeas, reserving 1 cup of liquid.
• In a blender of food processor, puree 1 cup of chickpeas with reserved liquid until smooth.
• Heat olive oil in large skillet.
• Add onion and garlic and cook over moderately-high heat, stirring frequently, until onion is translucent and garlic is golden, 2-3 minutes.
• Stir in turmeric.
• Add chickpea puree, bell peppers and jalapenos and season with 1 tsp salt.
• Reduce heat to low and simmer, covered, for 5 minutes.
• Add remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes longer.
• If stew is too thick, thin with a little water.