Roasted Chickpeas Recipe

Ingredients

• 2 cups white Chickpeas / Kabuli Chana(or Kala chana)
• 1 Bay leaf
• 1/4 tsp strong home made Garam masala or 1/2 tsp ready made garam masala

To marinate

• 1 tbsp Olive oil
• 1 tsp Red chili powder
• 1 tsp Chaat masala
• 1/4 tsp Turmeric powder
• 1/2 tsp Amchur powder
• 1/4 tsp Pepper powder
• 1 tsp Salt(or to taste)

Method

1. Wash and soak chickpeas for 7-8 hours or overnight.Pressure cook chickpeas with a bay leaf and garam masala for 2 whistles and reduce the flame and keep it for 5-6 mins.Switch it off. Once the pressure drops drain the chickpeas and spread them as a thin layer on a kitchen towel and let the moisture dries up.
2. In a bowl add olive oil, red chili powder, pepper powder, chaat masala, turmeric powder, amchur powder and salt and whisk well.
3. Add the drained and dried chickpeas to the mixture and mix it nicely and let it marinate for half an hour.
4. Line a baking tray with a silver foil and spread the marinated chickpeas in a single layer.
5. Bake it in the oven at 160 degrees for 30-35 mins until they turn crisp.Try to mix them in between once or twice.Keep an eye after half an hour,they might get burnt.Every oven differs in time and temperature,so judge them accordingly.When you touch them after they are done they would be slightly soft and they would become crisp once they are cooled down completely.
6. Store them in air tight container.They stay crisp for 2-3 days.