Baked masala chickpea or garbanzo bean is a healthy snack to munch during rainy season with a cup of coffee or tea. It’s crunchy, spicy and yummy too. These are soul satisfying as it’s prepared with less oil and protein, fiber rich snack. I got the recipe from here and tweaked it a bit. It’s so simple just mix masala into cooked chickpea and bake it…isn’t it.
Here goes the recipe
Preparation time: 10 hours
Cooking time: 50 mins
Serves: 2 nos
Chickpea -1 cup
Coriander powder-2 tsp
Roasted jeera powder-1 tsp
Garam masala- 2 tsp
Fennel powder-1 tsp
Kashmiri red chili powder-1 tsp
Red chili powder-1/2 tbsp
Refined oil -2 tbsp
Salt as per taste
- Soak chickpea in water for 10 hours. Take this soaked chickpea in pressure cooker with little salt and cook for one whistle.
- After the pressure is released, drain the water and pat dry the chickpea completely using kitchen tissue or towel.
- Preheat the oven at 200℃ for 10 mins.
- Take a bowl; add coriander powder, roasted jeera powder, garam masala, fennel powder, kashmiri red chili powder, red chili powder, salt. Mix the masala powders.
- Add oil to the masala powder mixture and mix well.
- Now add the chickpeas to the masala paste and mix well.
- Take aluminium baking tray, spread single layer of chickpea on the tray.
- Bake in preheated oven at 200℃ for 40 to 45 minutes. For last 3 to 5 minutes, grill at 200℃.
- Keep a watch after 40 minutes of baking, because chances of burning chickpeas are high. Remove the tray from oven and cool the chickpeas.
- They will be soft when hot but they turn crisp as they cool.
The chickpeas should be completely dry otherwise after baking they become soft.
Do not keep the masala coated chickpea for any rest time as the masala turns watery due to salt and chickpea turns soft after they are baked (This is my experience when I baked first batch with few chickpeas, they turned slightly soft).
Oven temperature and time may vary with every individual, so we have to keep a close watch after 40 minute.
During baking do not crowd the chickpea on baking tray as this leads to under baked chickpeas.
Do not use black coated aluminium tray as they heat faster and chances of burning the chickpea is high.