March 5, 2014

Crispy Masala Chickpeas

This is a quick'n'healthy snack to munch on while you watch a favorite TV show or a movie, and is a good ToGo snack as well. This is a gluten-free, grain-free, nut-free and is a 100% plant based snack. Make this in big batches and store in air tight containers for a healthy after school snack for your kids or for you to take to work. 




Ingredients:
  • Chickpeas - 1 cup (soaked for 24 hours)
  • Coconut oil - 1 Tbs 
  • Sea salt - 1 tsp
  • Masala powder - 1 batch (recipe below)

Directions:
  • Drain the soaked chickpeas and spread them in a clean kitchen towel for 15-20 minutes to dry them.
  • Switch on the toaster oven at 350 degrees.
  • Spread the chickpeas on a cookie sheet and bake for 15 minutes.
  • Take out add coconut oil, stir to coat well.
  • Put back in the oven and continue baking for 30 minutes.
  • Take out again and mix in the masala powder and salt and continue baking for 5-10 minutes more. 
  • Take out and transfer to a platter and let it cool for 10-15 minutes before serving.
  • This can be stored in air tight containers after cooling completely.

Masala powder:
  • Coriander seeds - 1 tsp
  • Red chilly - 2-3
  • Carom seeds (ajwain) - 1/4 tsp 
  • Cumin seeds - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Dried mango powder (amchur) - 1 tsp

  • Powder coriander, carom seeds, cumin seeds and red chilly together using coffee grinder to a fine powder.
  • Add turmeric powder and mango powder and mix well. 

4 comments:

  1. Hi Mini,
    I am always craving something crunchy, spicy with a bit of salt to munch on and this healthy recipe for Masala Chickpeas hits the spot! I can't wait to make these! I am so glad you shared this delicious recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!

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    Replies
    1. Thanks Deborah, glad you like it.. and thanks for highlighting it @ your pot-luck part :-)

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  2. I really love chickpeas this way and the masala idea is fantastic!


    Zsu @ Zsu's Vegan Pantry

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