Do you look for munching snacks at home? I do, especially the time before dinner. The dilemma of choosing what to eat is the biggest jumble at times. Mostly it is sorted with fruit, but sometimes I crave savoury stuff. There was a time, I would snack on aloo bhujia and dal moth with ketchup on a slice of white bread. That was a blessed metabolism, which allowed me to savour all kinds of food. Still, there is a soft spot for such munching in me, but mindful eating is taken a prominent place and is benefiting me more. Being picky about food choices is conditioned in me now. I can see the changes in me, in my energy level and my skin, my hair. I would prefer to continue on the journey of quantity controlled, healthy eats.
If you see around, many of our friends and family members are opting for the same. They choose wisely but don’t wish to miss the fun of feasting. And many eateries are offering a lot of healthy foods today. I keep testing recipes at home, because at times what is mentioned in the bold letters on the packaging is deceiving us and our eating habits.
If you put a notice on your behaviour, you will observe that the word HEALTHY has a greater impact, which makes us eat more than usual. We end up eating the same amount of calories from a pack that says healthy, sugar-free, gluten-free, etc etc. Because we consume more than, what is required. If its a fried samosa, we wouldn’t go beyond one, if it’s a sugar-free cookie pack, we will demolish the whole pack (especially when watching TV)
Moving forward to the recipe, this is a great recipe, kind of a keeper. You will end up making these at home, over and over again. This can be an artfully crafty recipe because it allows you to experiment with the flavours.
The soaking and cooking process of the chickpea remains the same, and you can opt for the spices according to your likes.
The baking and prep time these oven-roasted spiced chickpeas takes, might make you think godawful. Yes, I admit it’s kind of lousy work to remove the sink of the chickpeas. But removing the skin will contribute to the crunchy texture.
Here is a tip, include kids in this job, or do it when you are watching something on the tv/movie.
I would suggest baking smaller batches of oven-roasted spiced chickpeas.
I won’t consider baking time as performing, time-consuming work. Because you are free during that time, to pick up on the other task at home. This recipe requires patience and we bake at a low degree to get the right crunch.
Oven Roasted Spiced Chickpeas
- 1 Baking tray
- 1 Mixing bowl
- Soak the chickpeas with baking soda and water for 6-7 hours. They will double in size.
- Discard that water and add the chickpeas into a pressure cooker with little water and salt. Pressure cook them on medium flame but turn off the flame when the cooker builds enough pressure. Just before the cooker is about to whistle turn off the flame.
- Let the chickpeas sit for a while in the cooker, don’t try to open the cooker. Once the steam is released open the cooker and strain the chickpeas from the water.
- As the chickpea starts to cool down a little and you are able to handle them, remove the skin.
- Place the skin removed chickpeas on a baking tray and bake for 45 minutes at 120*C if your oven is small and has a hot spot, make sure to rotate the tray in between the baking time.
- Meanwhile, prepare the spice oil. Add the light olive oil, salt, thyme and Kashmiri red chilli powder to a bowl. Mix this well.
- After 45 minutes of baking time coat the chickpeas with this oil. Bake again for 15 minutes and let them cool down inside the oven with the door slightly open after 15 minutes of baking. Store in an airtight container and enjoy!