Snacks
Roasted Chickpea Crunch
Boiled chickpeas roasted until they crackle, tossed in chaat masala. A jar of these replaces the evening biscuit habit.
150
kcal
8g
protein
22g
carbs
4g
fat
Per serving · makes 4 · 35 minutes
Ingredients
- •2 cups boiled chickpeas (or one tin, drained)
- •2 tsp oil
- •1 tsp chaat masala
- •Half tsp red chilli powder
- •Quarter tsp turmeric
- •Salt to taste
Method
- 1.Pat the chickpeas completely dry on a kitchen towel. Damp chickpeas steam instead of crisping.
- 2.Toss with the oil, turmeric and salt and spread on a baking tray in a single layer.
- 3.Roast at 200 C for 25 to 30 minutes, shaking the tray halfway, until golden and crunchy.
- 4.Toss with chaat masala and chilli while still hot.
- 5.Cool fully before storing in an airtight jar. Keeps 4 to 5 days.
Coach’s note
They crisp further as they cool. Pull them when they are golden and slightly firm, not rock hard, or they will be too tough by the time they are cold.
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