Crunchy Curried Chickpea Snack
Lynley Jones
Addictively tasty crunchy chickpeas to take your snacking game up a few notches. Tossed with coriander, cumin, fennel seeds, asafetida, hot paprika and a hint of lime.
Serves 4
Ingredients
Crunchy and snackable curried chickpeas, reporting for duty in lunchboxes and movie nights everywhere.
2 cans of chickpeas, unsalted
1/4 cup high-heat oil such as canola, peanut or avocado
4 teaspoons coriander seeds
3 teaspoons cumin seeds
1 teaspoon fennel seeds
1-2 pinches asafetida
Coarse salt (measurements are for Diamond Crystal kosher salt - use half as much if using table salt)
1-2 teaspoons hot paprika
2 tablespoons minced parsley
Squeeze of lime (about 1-2 teaspoons or to taste)
Instructions
1. Strain the chickpeas into a colander and rinse them well. Drip dry, then spread them out in a single layer on a sheetpan or platter lined with towels. Pat them dry with more towels and set aside.
2. Preheat the oven to 425 degrees with the rack in the middle position. Heat the oil in a small saucepan over medium high heat. Test with a couple of coriander seeds: when you drop them in the oil they should sizzle right away. (If not, adjust heat as needed and try again.) When ready, add the coriander, cumin and fennel seeds, swirling them to bloom in the oil until they’ve toasted a bit and are fragrant, usually about 2-3 minutes. The spices should get toasty brown, but don’t let them burn. When done, remove from heat and swirl in 2-3 pinches of asafetida (it should sizzle when added to the still-hot oil).
3. Line a rimmed baking sheet with parchment or foil, and spread the chickpeas in a single layer in the pan. Pour the spiced oil mixture over the chickpeas, then sprinkle 2 teaspoons of salt over everything, mixing with your hands to combine well.
Roasty-toasty chickpeas sizzling their way into your heart (and stomach).
4. Roast for 25-40 minutes. Total time will depend on how dry your chickpeas were, as well as the usual vagaries of differing oven temperatures. They’re done when they’re crispy on the outside and airy on the inside (they’ll get crunchier as they cool). If they’re still soft and dense inside, they need more time.
5. When the chickpeas are done, immediately squeeze the lime juice over them in the hot pan. It should sizzle to let you know the moisture is evaporating (otherwise the extra liquid may prevent the chickpeas from getting nice and crunchy). Sprinkle another teaspoon of salt and the hot paprika over the chickpeas, then toss them with the parsley. Taste and adjust salt, lime and hot paprika as needed.
Notes:
The chickpeas are tasty right away, but they’ll get crunchier and more snackable as they cool. For optimal crunchiness at snacktime, make them a day ahead and spread them overnight on a sheetpan or platter, lightly covered with a towel to complete crunchifying (yes, it’s a word!). After that, you can seal them up in a jar or zip-top bag and they’ll retain their crunch and be good for a week or two at room temperature. (They’ll likely lose their crunch in the fridge so keep them in your pantry.)
Asafetida is a classic, must-have Indian/south Asian spice with a very distinctive and strong-smelling aroma that is actually off-putting to some! You only use a pinch or two in most recipes, and as it cooks it mellows into a subtle savory back note somewhat reminiscent of leeks and garlic. Its distinctive flavor adds an unmistakable quality to curries, veggie dishes and legumes like this one.
Note to food writers and other measurement nerds: You may have noticed that I've broken a rule, calling for things in multi-teaspoon increments instead of tablespoons. I’m aware! I was thinking of the intrepid home cook, diligently (but needlessly) switching from teaspoons to tablespoons and back again. It just doesn’t seem right, these are whole spices for goodness sake! Much easier to just go from jar to jar, using the same spoon. So please don’t report me to the recipe police. We’ll just keep this between us, k?
Spices and ingredients used in this dish:
Our flavorful organic cumin seeds come from India and Turkey. These high-quality cumin seeds have a robust flavor and a gorgeously deep brown color, flecked with green and gold. Cumin is a classic ingredient in cuisines around the world, including Indian, Mexican, Middle Eastern and many others. Use them whole in rice, curries, beans and soups to infuse the dish with flavor. Or crush them with a mortar and pestle to sprinkle on meats and taco toppings.
1/2 cup-sized jar.
Coriander seeds are the seeds of the cilantro plant, and have a similar flavor but with a nuttier edge. Use them whole to infuse soups, stews and beans with flavor, or crush them in a mortar and pestle and sprinkle them over chicken, meats or veggies.
1/2 cup-sized jar.
Our sinlge-origin Hariyali Fennel seeds are grown on Sakariya family farm in Shedubhar, Gujarat in India. This variety has been derived from the family’s indigenous seed collection, and grows alongside chillies and coriander. Gentle post-processing allows it to retain its soft green color.
1/2 cup-sized jar.
Asafetida is a classic, must-have ingredient for Indian and South Asian cooking. Its distinctive flavor adds an unmistakable quality to curries and stews. Its strong flavor and aroma melow into a subtle savory back note somewhat reminiscent of leeks and garlic.
Packaged in our smaller-sized jars (about 1 ounce size) because a little goes a long way!
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