Indian Spiced Roasted Chickpeas

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Crispy roasted chickpeas coated with warm Indian spices and a hint of sweetness. Perfect for snacking, salad toppings, or adding crunch to your meals.

Prep Time 5

Cook Time 35

Total Time 40

Servings

Author Sravanthi Chanda

Ingredients

3 cups chickpeas
1 tablespoon oil
1 teaspoon jaggery or brown sugar
¼ teaspoon ground black pepper
¼ teaspoon red chili powder
¼ teaspoon turmeric powder
¼ teaspoon cumin powder
¼ teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon salt

Instructions

Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Pat chickpeas dry thoroughly with a clean kitchen towel. I cooked soaked chickpeas in the Instant Pot and used them in this recipe.
In the baking tray, mix oil, jaggery, salt, pepper, chili powder, turmeric, cumin, coriander, and garam masala.
1 tablespoon oil, 1 teaspoon jaggery, ¼ teaspoon ground black pepper , ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon salt
Toss the chickpeas in the spice mix until well-coated.
3 cups chickpeas
Spread chickpeas evenly on the baking sheet in a single layer.
Roast for 35–40 minutes, flipping halfway through, until golden and crisp.
Cool completely before storing in an airtight container.

Notes

Roast for 35 to 40 minutes, or until crisp, flipping halfway through.
Serve as a snack, with roasted veggies, in bean salads, or as salad toppings.
If using canned chickpeas, rinse them thoroughly to remove excess salt.
Store these masala chickpeas in an airtight container at room temperature for up to a week.
Instead of using regular chickpeas, try these crunchy masala chickpeas in my spicy chickpea salad and black bean chickpea salad.

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