Baked Chickpeas snack
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
To pressure cook:
  • Chickpeas - 1 cup
  • Water - 3 to 4 cups
Baking seasoning:
  • Olive oil - 1 tbsp
  • Salt - ½ tsp
Final seasoning:
  • Salt - ¼ tsp or as required
  • Plain chilli powder - 1 tsp or as required
  • Garam masala powder - ¼ tsp
  • Asafoetida - ¼ tsp (Read notes for alternate)
Instructions
  1. Wash once and soak 1 cup chickpeas for 8 hours or overnight.
  2. Drain the water, wash once and add it to pressure cooker.
  3. Add water till immersing level and pressure cook in medium-high heat for 5 to 6 whistles.
  4. Once pressure is released naturally, drain the water completely and transfer the cooked chickpeas to a kitchen towel.
  5. Dab well to dry the water in it. Leave it open to air-dry for half an hour.
  6. Transfer it to a bowl and add 1 tbsp oil and ½ tsp salt. Toss it well to coat all chickpeas.
  7. Line a baking tray with parchment paper. Transfer the coated chickpeas to the parchment paper and spread well with a spoon.
  8. Preheat an oven to 210 degrees Celsius /400 Fahrenheit for 10 minutes.
  9. Keep this tray inside the preheated oven and bake it for 30 to 35 minutes.
  10. For every 10 minutes, take out the tray and give a quick stir with a spoon for even roasting.
  11. Mine was done in 30 minutes. Take out once crisp and golden (do not darken).
  12. Once done, transfer the chickpeas to a bowl and sprinkle ¼ tsp salt, 1 tsp chilli powder, ¼ tsp garam masala powder and ¼ tsp asafoetida.
  13. Toss it well. As it is hot, the flavors will stick to the chickpeas well.
  14. Again transfer the spiced chickpeas back to the parchment paper on the hot tray.
  15. Let it cool down in the tray itself. The hotness in the chickpeas and the tray will eliminate the raw smell of spice powders added.
  16. Once completely cooled, transfer to air-tight container and enjoy for a week.
Notes
1.You shall halve this recipe and try with ½ cup chickpeas, if you are trying for the first time.
2.You shall add Paprika powder and/or Kashmiri Chilli powder for bright red color.
3.You shall replace asafoetida with garlic powder. But add any one to get rid of any gastric issues.
4.You shall increase chilli powder if you want it to be spicier.
5.You shall also add pepper powder to add on more spice.
6.Do not be tempted to add the spice powders first and bake it as the spices will be slightly burnt while baking and so it is not recommended.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/baked-chickpeas-snack/