Roasted Tandoori Chickpeas

Make an irresistible roasted tandoori chickpea snack that’s packed with restaurant style tandoori flavour. Made easy using all-in-one Spice Emporium Instant Wet Tandoori Masala, you’ll be making another batch in no time! Serve as a starter, side-dish or with drinks.

There are two ways of making Tandoor Chickpeas, one is pan-fried for a slightly softer chickpea, while oven-roasted produces a crispier version. 


Serves
4

Prep time 45 minutes

Cooking time 60 minutes


Ingredients

Ingredients in bold available at The Spice Emporium.

1 cup Spice Emporium Pre-Cleaned White Chickpeas, soaked overnight
(or 1 can white chickpeas, drained)

3 cups water

2 to 3 tablespoons yoghurt

1½ – 2 tsp Spice Emporium Instant Wet Tandoori Masala

¼ tsp turmeric powder

Salt to taste

3 to 4 tbsp of oil

¼ medium onion, finely chopped

Squeeze of fresh lemon

Coriander leaves for garnishing

 

Method – Pan-fried

If using canned beans, skip step 1, 2 and 4. 

  1. Drain water from overnight-soaked chickpeas using a sieve and wash under running water.
  2. In a flat bottomed pot on high heat, add water, soaked chickpeas and boil until slightly soft, but not mushy. (±40 minutes).

     

  3. In a bowl, add yoghurt, Spice Emporium Instant Wet Tandoori Masala, turmeric powder and salt (note: the Spice Emporium Instant Wet Tandoori Masala contains salt). Mix well.

     

  4. Once chickpeas are cooked, drain using a sieve. Run water under the tap to cool chickpeas down.

     

  5. Add chickpeas to the yoghurt mixture and mix well. Place in the fridge for 30-45 minutes to allow to marinate.

     

  6. In a separate thick-bottomed pot, on medium heat, add oil. When oil is hot, add the marinated chickpeas.

     

  7. Saute, stirring regularly, until chickpeas are roasted and lightly crispy (±10-20 minutes).

     

  8. Remove from stove, and place in a bowl. Top with coriander, onions and squeeze of lemon.

 

Variation – Oven Roasted

  1. Pre-heat the oven to 200°C.

     

  2. Line a baking tray with baking paper and set aside

     

  3. Follow above recipe until step 5, adding 2 tsp oil into the mixture. 

     

  4. Spread chickpeas evenly on the baking tray and place in oven for ± 40 mins, turning chickpeas around halfway. 

     

  5. Remove baking tray from oven and evenly squeeze lemon over chickpeas. Mix well and allow chickpeas to cool. 

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