Monday, February 28, 2011

Oven Roasted Chickpeas/How to Soothe A Hungry *.

I'm going to make up for the over-elaborate recipe I posted the last time. It's not an excuse! Sometimes you need life to be simple and devoid of drama, right? So I'm going to post another 6:30 PM recipe. You know, when you're back from the gym/work and every muscle in your body is in pain? Your stomach protests loudly, but the people around you are even more adamant that you take a bath, STAT.

You need a snack that resolves everything. Just so you don't Hyde into Hungry Bitch who snaps at everybody for mundane, trivial reasons. Somewhat like the PMS bitch. Another story, another day.

It's Oven-Roasted Chickpeas.

Yes, I know you can buy a packet-cone full of fire-roasted/fried salted grams for 5 bucks. While I have bought that to kill hunger/boredom during my hour long train journeys, these are just something else. They're nutty and juicy instead of being powdery. And they're spiced with the best of Indian/Italian seasoning and massaged with olive oil. I don't need any more reasons.

Oh. I also get to save these poor chickpeas from meeting their unpalatable end in my mum's "heartfriendly" chana masala. Everybody thanks me at home.

Due to the non-availability of garlic powder, I also toss in a roasted garlic with the chickpeas. You'd prefer fresh roasted garlic: it is divine. Only if you're a huge fan of garlic, though. Who isn't? If you know some weirdo who doesn't, add onion/garlic powder (Please don't, though).

Oven Roasted Chickpeas:


For the roasted garlic:

8 cloves of plump garlic (UNPEELED)
Salt and pepper, to sprinkle.
Olive oil-1 tsp.

For the chickpeas:

400 grams of cooked chickpeas. (1 can of Garbanzo beans)
1 tsp olive oil.
Indian OR Italian spice.

Indian spice:
1/2 tsp red chilli powder.
1/2 tsp roasted zeera powder (cumin)
1/4 tsp salt.
A pinch of chaat masala.

Italian spice:
1 tsp Dried Oregano/Italian seasoning mix.
1/2 tsp paprika/cayenne pepper.
1/4 tsp salt.


Preheat the oven to 220 degrees celcius or 400 degrees Farenheit. The oven setting should be on BAKE.

For the roasted garlic:

Cut a tiny portion of the ends of the cloves of the garlic.

Place the cloves close together on a square sheet of aluminium foil. Without peeling, sprinkle salt and pepper. Drizzle some olive oil. Crumple the garlic together into a foil ball. Keep aside.

Keep the skin on!

Drain the chickpeas well. Preferably use paper towels or tissues to rid the chickpea of any water.

Line a baking tray with Aluminium foil. Spread out the chickpeas on the foil.

The foil ball in the corner = the garlic parcel!

Toss them with the Olive oil and the Indian/Italian spice.

I used a mix of both because hypogylcemia makes me a little mad. Of the crazy variety, this time.

Place the little garlic parcel amongst your chickpeas. Bake for 20 minutes, rotating the tray once.
Take the garlic parcel out. Now change the oven settings to either ROAST or BROIL or GRILL.

It depends on what make your oven is. If not continue on BAKE, but I'm not sure if it'll crisp up decently.

Take the tray out in 15 minutes. Take care to ensure it doesn't burn.

Spread this heavenly, buttery spread on toast instead of butter!

Peel the roasted garlic. Mash the softened cloves. Rub into the chickpeas.

Serve. Duh.

Recipe source: For the chickpeas: BeanTown Baker
                       For the roasted garlic: Joy The Baker.

It soothes your anger, kills pre-dinner pangs and you can peck away at it while watching TV or reading the papers. And not have chana masala for dinner; that's my biggest perk. You have to be there to get it.


  1. simple and devoid of drama? who are you?

    I am trying this today!!!:)

  2. @archana: and u are bringing that to office :P