Pakistani Spicy Chickpeas Recipes

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

CHOLAY KA SALAN

Steps:

• Add oil in a pot on medium flame.
• Add sliced onions and whole coriander seeds. Saute till the onion turns golden brown.
• Add in chopped tomatoes, salt, turmeric, red chili powder and garlic ginger paste. Allow the tomatoes, reduce the flame to low and cover the lid to soften up tomatoes for 5 mins.
• Add in red lentils along with 2 cups of water. Cover the lid more than half way through and let the lentils cook at medium flame. (Don't cover the lid completely as the lentils will boil and spill over). Cook for about 15 to 20 mins.
• Check to see if lentils have cooked completely. Add tamarind water and pulp along with boiled chickpeas.
• Allow the chickpeas to cook in the gravy for 5 mins.
• Add another cup of water and sprinkle some garam masala powder, chat masala and coriander on top and serve with puri, paratha or naan.
• You can adjust how thick you want to keep the gravy once its ready, adjust seasoning accordingly.

SPICY CHICKPEAS

Steps:

• Tip the chickpeas into a bowl with the vegetable oil and chilli powder and mix until the chickpeas are coated with chilli. Transfer to a baking sheet, spread out the chickpeas, then cook for 25 mins. Remove from the oven and allow to cool. Sprinkle with sea salt before serving.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.