Roasted chickpea flavored with garlic, chili and fresh mint makes for a light and nutritional snack to kill that odd hour hunger pang. Scattered on plain yogurt or tossed with salad, layered on toast or just plain, accompanied with a chilled fizzy drink. Either way, it’s addictive and guilt free!
Chickpeas are quite common in Indian cuisines and make an appearance in several classic recipes. Every other state seems to have a favorite way to prepare chickpeas. Even though I am not a big fan of chickpeas, it’s always been my go to ingredient when I am without any inspiration for the next day meal. I don’t like to use the canned version. I just make sure to soak them before we hit the bed at night. With the help of a pressure cooker, it barely takes any time to boil the chickpeas making my meal prep quite fuss free.
Spices, fresh herbs, a kick of acidity from lime or lemon always balance beautifully with the creamy texture of chickpeas. A hearty chickpea stew is always welcoming in our house but occasionally, I like to pan roast it crunchy adding whatever flavor I feel like going for that day.
Garlic Chili Roasted Chickpeas
Ingredients
- ½ cup dried chickpeas, soaked overnight or you could use the canned ones
- 6 cloves of garlic, finely chopped
- 3 dry red chilies, finely chopped
- 1 teaspoon cumin seeds
- ½ cup fresh mint, finely chopped
- lime wedges
- oil
- salt
Instructions
- If you are using canned chickpeas, drain and pat dry using a kitchen towel. If you are using dried chickpeas that have been soaked overnight, boil the soaked chickpeas until they’re tender. Then, allow them to cool completely before pat drying it using a kitchen towel.
- Drizzle oil in a hot pan and scatter the chopped garlic along with chopped red chilies and cumin seeds. Once it sizzles, layer the cooked chickpeas. Sprinkle salt and allow it slow cook, tossing occasionally, until it’s crunchy. It should take about 10 minutes.
- Once done, add the finely chopped fresh mint and give it a toss. Squeeze lime juice and serve warm.
Comments are closed.
Rosa
February 5, 2016 at 7:35 AMRoasted chickpeas are so delicious and yours look extremely tasty!
Gorgeous clicks, as always.
Cheers,
Rosa
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February 5, 2016 at 7:45 AMI’m just going to inhale these all on my own! yes? love love love
dixya
February 5, 2016 at 8:07 AMi m always looking for salty snack inspiration and this is perfect. i have started to cook chickpea in a slowcooker and it’s great.
angiesrecipes
February 5, 2016 at 11:45 PMThey are one of my favourite snacks!
Mallika
February 6, 2016 at 9:06 AMThis sounds so simple, chic and lovely, I can virtually smell and taste these. Beautiful clicks!
Laura (Tutti Dolci)
February 6, 2016 at 10:25 PMWhat an addictive snack, these flavors are perfect!
Abbe @ This is How I
February 6, 2016 at 10:39 PMThese look great Kankana! I do a za’atar version, but can’t wait to try these!
Roy
February 8, 2016 at 1:51 AMHello Kankana,
You photographs really have a very captivating quality. This recipe reminds me of channa for garam from the evening strolls. I think I would love to pack this as a return snack for H. I will be back for more.
Love,
Roy
Nomita | Ebabee
February 10, 2016 at 7:31 AMThese look delicious. I often make roasted chickpeas in the oven with spices like paprika and garlic but I have never tried roasting them in a pan. And the Indian spices sound so good too – must try. Your photography is just beautiful.
TheLittlePlantation
March 16, 2016 at 2:57 AMSo a confession – despite being a plant-based blogger, I have never made roasted chickpeas before. A crime, right! So keen to correct this really soon. Esecially as served the way you suggest here, it’s a SUPER healthy replacement for other salty snacks like chips. Thanks so much for sharing 🙂