Street Food
Roasted Spiced Chickpeas
Ingredients
Method
- Drain the soaked chickpeas, place in a saucepan with fresh water, and boil for 25-30 minutes until just tender. Drain well and pat dry with a clean cloth.
- Preheat the oven to 200°C (400°F).
- Toss the chickpeas with olive oil, cumin, coriander, turmeric, salt and pepper.
- Spread in a single layer on a baking tray.
- Roast for 30-35 minutes, shaking the tray every 10 minutes, until deeply golden and crisp.
Native Name: Nokhod Barshteh
Cultural Background: Roasted chickpeas and other roasted pulses and seeds were common inexpensive snacks sold from stalls and
carried by travellers and market-goers across the ancient Near East, offering a filling, portable bite between
meals. This simple spiced version reflects that everyday market food rather than any elaborate court dish.
Tips:
– Dry the boiled chickpeas thoroughly before roasting — excess moisture stops them from crisping properly.
– Let them cool fully before storing, as they crisp up further while cooling.
Variations:
– Add a pinch of chilli flakes for extra heat.
– Toss with a little honey after roasting for a sweet-savoury version.
Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Refresh briefly in a hot dry pan or oven if they lose crispness.
Nutrition: Per serving: approx. 160 kcal, 7 g protein, 20 g carbohydrate, 6 g fat, 5.5 g fibre.
FAQs:
Q: Can I use canned chickpeas instead?
A: Yes — drain, rinse and dry two 400 g cans thoroughly, then skip the boiling step and go straight to roasting.
Q: Why did my chickpeas turn soft again after roasting?
A: This usually happens if they weren't dried thoroughly before roasting, or if they're stored before fully cooling.