Crunchy Roasted Chickpeas

Name: Crunchy Roasted Chickpeas
Cuisine: British
Ingredients: Dried Chickpeas *large type recommended; Salt; Olive Oil; Garlic Powder; Curry Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

Roasted peas and beans, sometimes fried, are popular snack in Japan. But here in Melbourne where I live, I don’t see them. Nuts are popular, though. I wonder why Australian don’t eat roasted peas and beans. You can find my ‘Healthy Soy Bean Nibbles’ recipe on this website. This is another healthy and inexpensive recipe.

Hiroko Liston @hirokoliston

Saved

Ingredients

Dried Chickpeas *large type recommended
Salt
Olive Oil
Garlic Powder
Curry Powder

Saved

Steps

1

Wash Chickpeas, place them in a large bowl and cover with water, and soak overnight.
2

Drain well and dry for a few hours. (OR use a tea towel to dry them.) Add Olive Oil and toss to coat. Then season with Salt, Garlic Powder and Curry Powder. *Note: You can use other spices of your choice.
3

Spread evenly on a baking tray and bake at 160 to 170℃ for 30 to 45 minutes, stirring occasionally.
4

Baking time depends on the size of Chickpeas and your preference. I like absolutely crispy and crunchy texture, but some people like softer texture. *Note: The texture will harden when they are cold.