Thursday, April 19, 2012

Spicy Crunchy Chickpeas

Adapted from "Eat, Taste, Heal" and it's a fascinating book.  For example, I found out that my dosha is Kapha.  What's that you say?  You have no idea what that means?  Well I barely do, but you can learn more here if you're the curious type.

1 can chick peas (or fresh if you want to be authentic about it, but that's a different recipe)
Vegetable or sunflower oil

Spice Mixture (I make this in a large quantity, keep in a jar, then sprinkle it at will).
2 tablespoons coriander
1 tablespoon cumin
1 tablespoon ginger
1 tablespoon turmeric
1 tablespoon cinnamon
1 teaspoon curry powder
1 teaspoon clove
1 teaspoon garam masala
1/2 teaspoon (or more, if you'd like) chili powder or cayenne


Preheat oven to 350 degrees F.

Open can of chickpeas, rinse, and drain, leaving them in the colander.

Mix the spices separately in a small bowl or jar, and mix (or shake in jar) well till fully incorporated.

Scoop one tablespoon of spice mixture out of bowl/jar and sprinkle the garbanzo beans. Toss to coat.  If you think you need a bit more spice, throw it on!  I also sprinkled some salt and pepper, but not too much.

Lightly oil a baking sheet, and toss the chickpeas onto the sheet, shaking the sheet to make sure the beans are distributed evenly.

Bake the garbanzo beans for about 30-40 minutes, and test for crunchy-ness.  You might want to shake the pan a few times during the baking process so they don't burn and cook evenly.  Remove the sheet when there's a uniform crunch to your snack.

Let cool and crunch away.

As a side note, the spice mixture keeps well and is great sprinkled on lentils, rice, even popcorn, and veggies.