Oven Roasted Spiced Chickpeas
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.
Servings: 6 people
Equipment
- 1 Baking tray
- 1 Mixing bowl
Ingredients
- 1 cup chickpeas https://amzn.to/38cGw83
- 1/4th tsp baking soda https://amzn.to/3J3yafK
- 1/2 tsp salt
- 2 tbsp light olive oil https://amzn.to/3DAw9GS
- 1 tsp dry thyme https://amzn.to/38plxz8
- 1/2 tsp salt
- 1 tsp Kashmiri red chilli https://amzn.to/3DyrZiA
Instructions
- 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!