Crunchy Garbanzo Beans (Chickpeas)

By Rita 7 comments
These are awesome. Simply baked with olive oil, salt and black pepper they come out crunchy.
 
Very good and healthy for all ages.
 
Ingredients
1 Can of Garbanzo, Chickpeas
2 Tbs of Olive oil
Salt to taste
Black Pepper to taste
 
 Method
1) Preheat the oven to 400 degrees
2) Rinse the chickpeas in a colander
3) Place them onto a baking sheet and pat them dry with a paper towel
4) Add a tablespoon or two of oil until they are all evenly coated (I used olive oil but it doesn’t really matter)
5) Season them with salt and pepper
6) Bake them for 25-35 minutes or until they are golden brown and crispy (they may start popping in the oven, just take them out when they get crunchy)
7) Cool and store in airtight container
 

Optional add Indian Chaat Masala, Paprika, Turmeric to make these spicy.

Serve with Green Chutney,  Mango Chutney or Yogurt. (click for recipes)
 
I love snacking on them or putting them in plastic bags and taking them with me. Enjoy!
 

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7 Comments

Google

Jul 7, 2015, 10:27 pm

Google

One of our guests not long ago encouraged the following website.

Recipes of Traditional Dishes | Parsi Cuisine Recipes and News

Apr 4, 2015, 4:18 pm

[…] Crunchy, Crispy, Chickpeas made in different flavors, and like Channa Chor Garam […]

Crunchy Chickpeas / Channa / Chaat Chickpeas | PARSIS.IN

Jan 1, 2015, 9:38 am

[…] Crunchy Chickpeas (Award Winning Recipe) By Spenta Bamji These chickpeas are awesome. Simply baked with olive oil, salt and black pepper they come out crunchy. Very good and healthy for all ages. Ingredients: 1 Can of Garbanzo, Chickpeas 2 Tbs Continue reading → […]

Rita

Jan 1, 2015, 3:39 pm

Thank you Nauser, I am so glad you enjoy reading the blog. I do news and stories about parsi food. Please do send when you come across any and I will be glad to put it up here for all to enjoy. Send to webmaster@ParsiCuisine.com

Nauser Batliwalla

Jan 1, 2015, 8:22 am

Awesome blog. Just love. Always wait anxiously for your new recipe post.

Rita

Jun 6, 2014, 11:33 pm

I am glad 🙂

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Sep 9, 2012, 2:39 am

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