My Roasted Chana
A simple, healthy, and satisfying snack packed with flavour.
⏱️ 30 min🍽️ Serves 1
🔥 210 kcal💪 10g protein🍚 28g carbs🥑 6g fat🌾 8g fibreper serving
📲 Share
servings
🎬 Watch Adigemane make it
Ingredients
- 🥫1 can chickpeas (garbanzo beans), drained and rinsed
- 🫒1 tbsp olive oil
- 🍚½ tsp cumin powder
- 🌿½ tsp coriander powder
- 🧡¼ tsp turmeric powder
- 🌶️¼ tsp cayenne pepper
- 🧂 salt, to taste
- ⚫ black pepper, to taste
Pro tips
- For extra crunch, try removing the skins from the chickpeas after drying them, though this is optional and time-consuming.
- Experiment with different spice blends like smoked paprika, garlic powder, or a dash of chaat masala for varied flavors.
- Store cooled roasted chana in an airtight container at room temperature for up to 3-4 days to maintain crispness.
Method
- 1Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 2Ensure the drained and rinsed chickpeas are thoroughly dry by patting them with a paper towel; this is key for crispiness.
- 3In a medium bowl, toss the dried chickpeas with olive oil until evenly coated.
- 4Add the cumin, coriander, turmeric, cayenne pepper, salt, and black pepper, tossing again until the chickpeas are well seasoned.
- 5Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- 6Roast for 20-25 minutes, stirring halfway through, until golden brown and crispy.
- 7Allow to cool slightly before serving; they will crisp up further as they cool.