Spiced Crunchy Chickpeas

These crunchy chickpeas make an incredibly moreish snack, they take a few minutes to get made, the oven does most of the work.  Once you have cooked up your first batch and see how delicious and easy they are, plus how much healthier than the average chip, with only 30 ml of oil in them, loads of fiber, minerals and crunch!

The step of removing the skins from your chickpeas may feel tedious, but it will help to you get the chickpeas as crunchy as possible, so it’s worth the work.  Don’t worry if you can’t get all the skins off, get as much off as you can.  The recipe will still work if you don’t remove the skins but it may not be as crunchy.

To remove the skins place the drained chick peas in a large bowl and fill with cold water.  Now gently begin to rub the chickpeas between your hands, this will loosen the skin, the skin will then float up in the water.  Once the water is full of chickpea skins, gently move the chickpeas around to get any trapped skins to float up.

Now simply drain the water, the skins float and will leave the bowl first, repeat the process with fresh water and drain again.  This should be enough to remove plenty of the skins.  Now drain them completely and place the chickpeas onto a clean dish cloth and gently pat dry.  Set aside and allow to dry further while you prepare the spice rub.

Spiced Crunchy Chickpeas

Recipe by TSJC
Servingsservings
Prep timeminutes
Cooking timeminutes


Ingredients

  • 2 cans chickpeas, drained and rinsed

  • 2 tablespoons olive oil

  • ½ tsp coriander powder

  • 1 – 2 tsp teaspoons chili powder, to your taste

  • 1 teaspoon crushed black pepper

  • 1 teaspoon freshly ground cumin

  • 2 tsp sesame seeds

  • ½ tsp turmeric

  • 1 teaspoon paprika (you can used smoked or unsmoked)

  • Generous amount of salt – to taste

Directions

  • Preheat your oven to 190C or 180C Fan.
  • In a large bowl add one can of your chickpeas.  Working in your kitchen sink, add water to fill the bowl, then very gently begin to rub the chick peas between your hands, the idea is to gently remove the out skin, but not to crush the chick pea.  After a few minutes you will see lots of loose skins in the water.  Carefully remove these, adding extra fresh water until the skins have all been removed. 
  • Once all the skins have been removed, place the chickpeas over paper towel or dishcloth and pat them dry, once again do this thoroughly but carefully we need to dry the chickpeas but not crush them.
  • In a bowl, combine the olive oil and spices stir well to ensure everything is well mixed.  To this add the carefully dried chickpeas, stir to combine, be gentle to not break the chickpeas up, then taste and adjust seasoning, adding extra salt, pepper or chili as preferred.
  • Place the chickpeas on a tray large enough to allow them to lie in a single layer, then place in the centre of the oven.  Bake for about 45-60 minutes, depending on your oven, every 10 minutes or so give the chickpeas a shake to allow them to cook evenly.
  • Once the chickpeas are crunchy remove them and allow them to cool before storing in a jar or eat straight away.

Notes

  • A great cheat choice, instead of the spice mix, is to use a few teaspoons of the deliciously flavoured Cape Herb & Spice Moroccan seasoning, simply add this to the olive oil and then coat the chickpeas.  (PLUS PACK SHOT)
Facebook
Twitter
LinkedIn