Baked Spiced Chickpeas

Are you snack-addicted but weight-obsessed? Not to worry, Baked Spiced Chickpeas to the rescue! This tangy, yummy, crunchy, munchy fun snack hits the mark perfectly in fulfilling your snack cravings with a nutritious, guilt-free food that would make your health examiner proud. These delicious golden-brown, spice-coated pearls are great for snacking anytime & anywhere, & super-addictive too! Satisfy those hunger pangs between meals, have them in the evening with a cuppa tea or coffee, serve them in parties or on game days, or take them along for an outing on picnics or road trips.

Baked Spiced Chickpeas have a simple & effortless preparation - it takes less than an hour between the time you dream of making them and popping them into your mouth. Another great thing about these delicious crunchies is that they can be stored in an airtight container for a few days, so you can prepare them in batches & consume at will. If you are still not ready to throw out that chips packet (really?), then consider the health benefits - chickpeas are a great source of protein and dietary fibers, and very low in saturated fats & cholesterol. I could go on extolling the virtues of this great snack, but it seems that I have run out of this "fun"chy snack - you didn't think I could be writing about them without resisting the urge to snack on these delicious munchies ;) Time for me to make some more, & time for you to make some too ... happy munching :)

BAKED  CHICKPEAS  RECIPE

Ingredients:

1 cup Dry Chickpeas / Garbanzo beans (Kabuli Chana), see Tip #1

1 tbsp fresh Lemon Juice

1 1/2 tbsp Olive Oil

1 tsp Sugar

1/2 tsp Ginger Powder

1 1/2 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Garam Masala; see tip #4

1/4 tsp ground Black Pepper

1 tsp Cayenne Pepper (Red Chilli Powder), or to taste

Salt to taste

How to make Baked Chickpeas (Kabuli Chana Namkeen)

1. Soak the chickpeas overnight in 3 cups of water. Drain the water. Pressure cook the chickpeas with 3 cups of water & salt until the chickpeas are soft but still retain their shape.
2. Drain and rinse the chickpeas. Place the chickpeas on a clean kitchen towel and pat them gently with another clean kitchen towel until they are completely dry (Remove as much moisture as possible to achieve maximum crunch). Let the chickpeas air-dry for half an hour.
3. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
4. In a small bowl, add sugar, ginger powder, cumin powder, coriander powder, garam masala, black pepper, salt & cayenne pepper. Mix & keep aside.
5. In a large bowl add dry chickpeas. Drizzle oil & lemon juice. Mix well. Sprinkle spice mixture over the chickpeas & toss until all the chickpeas are evenly coated with the spices.
6. Spread the chickpea mixture in a single layer on the prepared baking sheet.
7. Bake for 45-50 minutes or until the chickpeas are dark brown in spots, almost crunchy, and have shrunk quite a bit. Stir the chickpeas halfway through the baking time with a wooden spoon. Watch chickpeas in the last few minutes carefully to avoid burning.
8. Cool to room temperature before serving.
9. Store in an airtight container & enjoy :)

TIPS:

1. You can also use canned chickpeas, in which case skip step #1 mentioned above.
2. The chickpeas may appear slightly soft after baking. Do not overcook as the chickpeas will eventually harden & become crunchier & more crispy after cooling to room temperature .
3. If you do not like spicy chickpeas, reduce or omit cayenne pepper. 
4. All the above spices are easily available in any Indian Grocery Store.