Roasted Chickpeas Masala

Crispy chickpeas coated in aromatic spices, a delightful plant-based curry.

⏱️ 55 min🍽️ Serves 1

🔥 380 kcal💪 18g protein🍚 55g carbs🥑 10g fat🌾 15g fibreper serving

📲 Share

servings

Ingredients

For extra crispiness, ensure chickpeas are very dry before roasting. Pat them thoroughly with a paper towel.
Adjust the amount of chilli powder to your preferred spice level. For more heat, add a pinch of cayenne.
Serve with fluffy basmati rice, quinoa, or warm naan bread to soak up all the delicious sauce.
Leftovers taste even better the next day as the flavors deepen. Store in an airtight container for up to 3 days.

1Preheat oven to 200°C (400°F). Drain and rinse chickpeas thoroughly. Toss them with 1 tablespoon of vegetable oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy, shaking the pan halfway through.
2While chickpeas roast, heat the remaining 1 tablespoon of vegetable oil in a large pot or deep pan over medium heat.
3Add chopped onion and cook until softened and translucent, about 5-7 minutes.
4Stir in minced garlic and grated ginger. Cook for another minute until fragrant.
5Add garam masala, turmeric powder, and chilli powder. Sauté for 30 seconds, stirring constantly, until aromatic.
6Pour in the crushed tomatoes and bring to a simmer. Reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly.
7Stir in the coconut milk and bring back to a gentle simmer. Season with salt and pepper to taste.
8Add the roasted chickpeas to the masala sauce and stir to combine. Cook for an additional 2-3 minutes to allow flavors to meld.
9Garnish generously with fresh chopped cilantro before serving.