BAKED CRISPY CHICKPEAS

I love the fried chickpeas, which we get at our regular Indian stores. The ones we usually get are the deep-fried ones with added spices. As usual, I thought of baking the chickpeas...that’s what we all do these days right :)…These days if I see something deep fried, the next moment I start wondering if I could bake it. The first attempt was not so good. I tried baking them the second time, this time I increased the oven settings and baby sat the chickpeas for the final 15 minutes. The result was good and these chickpeas were as good as the deep fried ones. All of a sudden, I had a doubt whether anyone had already tried baking chickpeas and I did see that few bloggers have already tried this…so I have not invented this recipe :(..anyway presenting a low calorie snack for all those crispy deep fried snack cravings. The seasoning blends can be changed according to individual preferences. The baking does take a long time, approximately around 45 minutes to an hour, so baking the chickpeas in big batches is ideal. These stay fresh for 2-3 weeks if it lasts that long. Here goes the recipe.

INGREDIENTS:

1. Cooked chickpeas, 2 cups.

2. Paprika or chili powder, ¼ to ½ teaspoon.

3. Dried dill leaves or any other dried herbs, 1 teaspoon (dill leaves do give a good flavor when mixed with paprika powder).

4. Garlic powder, (optional), ¼ teaspoon.

5. Salt, as per taste.

PREPARATION:

Drain the water from the chickpeas and pat them dry with a paper towel. Take a small bowl and add 1-2 tablespoons of oil. Then add the powders, salt, and the herbs and mix everything well to a smooth paste. Pour this mixture on the chickpeas and keep mixing until all the chickpeas are coated with the oil mixture. Spread them on a oiled or nonstick baking pan or dish and bake at 450 degrees for 45 minutes to an hour. Keep checking them after 45 minutes until they are done (may be once in 10 minutes). Let the chickpeas cool, transfer to an airtight container, and enjoy munching.