Oven Roasted Chickpeas: Indian Style

Oven Roasted Chickpeas. Highly addictive! Roasted in oven, this protein loaded tiny chickpeas turns into salty snack- perfect nibble or a companion for any drink.

Recently folks from Ugly Drinks sent me a box of their new range of sparking water- Triple Berry, Orange, Lime &Lemon and Tropical. Yes, you don’t see Lime & Lemon in pictures below because it went straight in my tummy ;-)

To be honest, I haven't seen any drink as genuine as Ugly Drinks. They keep it real, with no sugar, no sweetener, no calories and absolutely nothing artificial. If you like sparkling waters that have no fat or salt then you HAVE to give them a try. I tried Tropical one and I was hooked- too good to be true. Perfect flavor and clean sparkling/bubbly taste.

Talking about today’s recipe. These are very Indian in taste, spicy kick from red chilli powder and bit of tang from lemon is dangerously great. Feel free to play around with spices, you can use cumin powder, red chilli flakes and even Italian herbs.

Now some tips on how to make them crunchy:

-Do not use too much oil. It will just make them soggy and mushy.

-Use a large baking pan. Do not overcrowd the pan.

-Whether you are using canned chickpeas or freshly boiled ones, do dry chickpeas on towel properly.

-Mix the spices properly. Toss the spices and leave it on chickpeas for atleast 5 minutes (just like any marination).

Ingredients:

1 can chickpeas

2 tablespoons olive oil

1/2 teaspoon red chilli powder

Salt to taste

1 tablespoon lemon juice

Method:

Preheat the oven at 200C

Drain the chickpeas on a strainer. Wash thoroughly under running water.

Dry the chickpeas on a towel. Chickpeas should look dry and pale.

In a large mixing bowl, mix oil and salt. Toss well. Leave this for 5 minutes.

In a making pan, roast the chickpeas for 20-25 minutes. Stir the chickpeas in between to avoid burning.

Chickpeas are done when they have slight dark colour and crisp on the outside.

Throw in red chilli powder and lemon juice. Mix well so that chickpeas are coated well with spices.

Notes:

Chickpeas will be very crunchy when hot. Once it cool down it will lose its crispiness but will taste good.

Throw these chickpeas in salad or pulav for some extra crunch.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Ugly Drinks for sending cans to review.

10 Minute Chickpeas Curry: Everyday Kind Of Curry

Its believed in the UK that Indian curry and beer is the match made in heaven. And if you are in London and have ever been to any of the curry houses (read brick lane) you would know the popularity of this pair. The British love affair with curry stretches back over 200 years, with the first curry house opening in London at the start of the 19th century. In every curry house, on each table you will find poppadoms, chutneys, Indian curries, naan, rice and bottle of a chilled beer. The rich, fiery zing of a fragrant curry balances well with a glass of cool and crisp beer, and thats why Indian curries and beer are sooooooo good together.

To celebrate summer in Indian style guys at kingfisher sent me kingfisher beer. Here is the Kingfisher Story:Established in Mysore, Bangalore in 1857.  Kingfisher has risen from a soldier’s tipple to a nation’s pride and joy. Kingfisher is India’s No.1 beer and is one of the country’s most heralded exports.  Now brewed in Britain, this triumphant tipple can trace its roots all the way back to 1857 when Castle Breweries first started brewing in the majestic city of Mysore. As it has grown, the beer has become synonymous with the exciting side of Indian life.  It is a sponsor of the Bangalore Royal Challengers, the Force India Formula 1 team and countless music festivals. More on http://www.kingfisherbeer.co.uk/welcome

Make it an Indian summer with kingfisher- celebrate in the sunshine with the real taste of India. Spice it up or cool it down this summer with Kingfisher. Crisp, clean and unfailingly refreshing, it’s a top choice for summer, whether you’re having a BBQ with the boys, enjoying a summer of sport or looking for a perfect curry companion. With its deft balance of light bitterness and subtle citrus flavors, Kingfisher is the perfect partner to Indian food.

More recipes to pair it up: Cheese Indian Pizza, Paneer Tikka, Punjabi Dum Aloo, Veg Manchurian, Garlic Noodles. 

My idea of an Indian summer with an Indian beer was lazy kind of a meal. Just a can of chickpeas with some spices and this curry gets ready in a jiffy. Serve it along some naan or jeera rice and you are good to go. Preparing chickpeas curry from scratch is elaborated process. Overnight soaking of chickpeas and then boiling it the other day needs lot of preparations but using canned chickpeas (garbanzo beans) is faster.

Honestly I don’t know what to name this curry. Its not Kadai chole (Punjabi north indian curry) nor it is channa masala (dry chickpeas curry). So let’s call it 10 Minute Chickpeas Curry. Yeah that’s about it. No planning at all. No grand affair in this curry- a homely or an every day kind of a curry is what you can call it. If you have less time or just don’t want to slave yourself in the kitchen that do try this curry, I promise you will be hooked.

Ingredients:

1 can of chickpeas

2 cloves garlic

1 inch ginger piece

1 onion chopped

1 tomato

2 tablespoon oil

¼ teaspoon cumin seeds/jeera

1 bay leaf/tej patta

1 inch cinnamon/dal chini

2 cloves/laung

1/4 teaspoon turmeric/haldi

½ teaspoon red chilli powder (to taste)

1 teaspoon coriander powder/dhaniya powder

1 tablespoon lemon juice

¼ teaspoon sugar

Salt to taste

1 teaspoon kasuri methi

Method:

In mixer or grinder. Grind ginger, garlic, onion and tomato in fine paste.

Strain water from chickpeas and keep it aside.

Heat oil in a pan and add cumin seeds. Let it splutter. Reduce the heat to medium-low.

Add bay leaf, cinnamon and clove. Roast for 20 seconds.

Add the grinded paste with 1 cup of water. Mix.

Add in all dry spices- salt, turmeric, coriander powder, sugar and red chili powder. Mix. Cover and let it cook for 5 minutes.

Mix chickpeas and lemon juice. Add 1 cup of water. Cover and let it boil for 2 minutes.

Finally mix kasuri methi and serve.

Kingfisher comes available in 330ml or 650ml bottles (4.8% ABV), perfect for sharing with a fortuitous friend.  Buy as a four pack or stock up the fridges with case of 12 (650ml) or 24 (330ml) bottles.  Find in-store at Tesco, Asda, Sainsbury’s and curry houses across the country or online at www.kingfisherbeer.co.uk. Drink responsibly, details on-https://www.drinkaware.co.uk/

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Kingfisher  for sending the beers for review.