Spicy Roasted Chickpeas
Neeru Ravi
Ok so this isn't a traditionally South Indian dish, but it reminds us of one we love - uppu cheedai.
Uppu cheedai are savoury balls of dough made from rice flour and spices, hand-rolled rolled into tiny spheres and fried to a delicate crispness. They're traditionally made for the religious festivals, and home-made only on special occasions as they're pretty time-consuming and tricky to make!
Taking a bit of creating license, we've come up with a super quick and much healthier alternative - we've taken some classic South Indian spices and smothered them over nutty chickpeas and oven roasted them to perfect crispness. Still a crunchy, savoury, spicy snack but protein rich, low-fat and healthy.
These crisp chickpeas are super scattered over salads, soups and stews and also munched on by the handful. It's also a quirky alternative to popcorn, crisps, croutons or the like.
We used canned chickpeas which makes this recipe super quick and easy. So give it a go and tell us what you think!
N & N
Ingredients :
- 2 cans Chickpeas
- 1 tsp Turmeric
- ½ tsp Chilli flakes
- ½ tsp Chilli powder
- ¼ tsp Asafoetida
- ¼ tsp Salt (+ more to taste)
- 1 tbsp Olive oil
Method
- Preheat the oven to 180°C
- Drain and rinse the chickpeas
- Pat dry with kitchen roll or a tea towel-try and remove as much moisture as you can
- Spread into a single layer on an baking sheet
- Drizzle over the olive oil and spices
- Toss and mix
- Bake for 20 mins or until crisp. Careful though, they can catch easily so keep a close eye on them!
