Updated: Dec 7, 2019
I am always on the hunt for little tips and tricks to enhance the flavour, texture and health benefits of my meals - snacks and salads often being the trickiest to keep interesting. Getting a little bit of crunch and textural difference is what this delightful little chickpea recipe offers, in addition to adding some pacifying spice options for all three doshas. They are awesome eaten as a snack, great for lunchboxes or an addition to a party. Also too, you can use them as a delicious salad topper, creating extra flavour and health benefits. You can add these chickpeas to my Quinoa Roasted Vegetable Salad, super easy and you can find the recipe here.
WHAT YOU WILL NEED
450-500 grams of pre-soaked, cooked and well dried chickpeas (after cooking your chickpeas, pat dry with a clean tea towel or cloth and allow to air dry for a few hours. The more dry they become, the crispier the end result!)
1 tablespoon of your chosen vegetable oil (Sesame oil for Vata balancing, Coconut oil for Pitta balancing and Mustard seed oil for Kapha balancing as general guidelines).
Vata pacifying spice blend: 1/2-1 teaspoon each of cinnamon powder, ginger powder, cumin powder, fenugreek powder, black pepper powder, yellow mustard seed powder. Add a good sprinkle of Himalayan pink salt also.
Pitta pacifying spice blend: 1/2-1 teaspoon each of coriander seed powder, fennel seed powder, cumin powder, cardamom powder and turmeric powder. Add a good sprinkle of Himalayan pink salt also.
Kapha pacifying spice blend: 1/2-1 teaspoon each of black pepper powder, ginger powder, coriander seed powder, turmeric powder and cinnamon powder. Add a small sprinkle of Himalayan pink salt also.
Preheat oven to 180 degrees Celsius and line a large baking tray with baking paper.
In a large bowl, combine the pre-cooked and dried chickpeas with the oil. Using your hands, toss the chickpeas and oil until well coated.
Transfer the oily chickpeas onto the baking tray, spread out well and put in the oven for 45-50 minutes until golden brown and crisp to touch.
While the chickpeas are baking, create your chosen spice mix to pacify your health needs or as a response to seasonal patterns (i.e. the Vata pacifying mix is wonderful during Autumn, Pitta pacifying mix during Summer and deep in the heart of Winter and Early Spring the Kapha pacifying mix is ideal).
Take a small bowl and add the above spice combinations in a ratio that you like and combine well. 1/2-1 teaspoon of each is a general guideline, please add more or less according to your palette.
Remove the chickpeas from the oven and place in a large bowl, and sprinkle over your chosen spice mix while still warm. Mix the spices and chickpeas until evenly coated. Transfer back to the baking tray. Then let cool for another 5-10 minutes – they will continue to become crisp as they cool.
These chickpeas are best eaten in the first day, but they will last for 4-5 days at room temperature if put in a jar or container that is NOT airtight - this will make them go soggy. Try popping them in a jar or container with holes punched in the lid and this will make them last well. Enjoy my friends!
Light and love,