Roasted Chana
Crispy, golden chickpeas roasted with cumin, coriander, and a hint of smoked paprika. A protein-packed snack with a satisfying crunch and warm, earthy spice.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1In a dry pan over medium heat, toast 200 g chana (chickpeas) for 5 minutes, stirring constantly until they turn golden and fragrant.
- 2Remove from heat and let cool slightly. Transfer to a bowl.
- 3Add 1 tsp cumin seeds, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp black pepper to the chana.
- 4Toss well to coat evenly. Add 1 tbsp oil and mix again until each chickpea is lightly glistening.
- 5Return the mixture to the dry pan over low heat and roast for 8–10 minutes, stirring every 2 minutes, until crisp and deeply golden.
- 6Remove from heat and let cool completely. The chana will crisp further as they cool.
- 7Serve at room temperature. Store in an airtight container for up to 5 days.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Roasted Chana is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
