Ingredients with Measurements:
- 2 cans of chickpeas (15 oz each), drained and rinsed
- 2 tablespoons of olive oil
- 1 teaspoon of black salt
- 1 teaspoon of ground cumin
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the chickpeas with olive oil, black salt, and ground cumin until evenly coated.
4. Spread the chickpeas in a single layer on the prepared baking sheet.
5. Roast the chickpeas in the preheated oven for 25-30 minutes, or until crispy and golden brown.
6. Remove the baking sheet from the oven and let the chickpeas cool for a few minutes.
7. Serve the roasted chickpeas warm or at room temperature.
- Time:
Preparation time: 5 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 22g
- Protein: 8g
- Fiber: 6g
Substitutions for ingredients:
- You can use regular salt instead of black salt.
- You can use any other spice blend instead of cumin.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Use smoked paprika instead of cumin for a smoky flavor.
- Add some chopped fresh herbs, such as parsley or cilantro, for extra freshness.
Tips and tricks:
- Make sure to dry the chickpeas well with a paper towel before tossing them with the oil and spices, as this will help them get crispy.
- Don't overcrowd the baking sheet, as this will prevent the chickpeas from getting crispy.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the roasted chickpeas, place them on a baking sheet and heat them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the roasted chickpeas in a bowl or on a platter, garnished with some fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon wedges
Pairings:
- Serve the roasted chickpeas as a snack or appetizer, alongside some fresh vegetables, such as carrots and celery.
- Pair them with a dip, such as hummus or tzatziki.
Suggested side dishes:
- Roasted vegetables, such as broccoli or sweet potatoes
- Quinoa or brown rice
Troubleshooting advice:
- If the chickpeas are not getting crispy, try increasing the oven temperature or roasting them for a few more minutes.
Food safety advice:
- Make sure to thoroughly rinse and drain the chickpeas before using them.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Food history:
- Chickpeas have been cultivated for thousands of years and are a staple ingredient in many cuisines around the world.
Flavor profiles:
- The black salt adds a slightly sulfurous, eggy flavor to the chickpeas, while the cumin adds warmth and earthiness.
Serving suggestions:
- Serve the roasted chickpeas as a snack or appetizer, or as a topping for salads or grain bowls.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian