These spicy, crunchy baked chickpeas are just the perfect snack; they are protein-rich, low-oil, and filling. They are in fact a weight watcher's dream and an anytime munchy.
Wash and soak the chickpeas in 4 cups water for 4 to 6 hours.
Drain the water and add 4 cups of water.
Pressure cook for 2 whistles or till the chickpeas are just cooked. They should break when pressed between fingers and not be mushy. Cook them for less time than you would for Chole.
Drain all the water.
Spread the chickpeas on a cloth kitchen towel for 10 minutes or till all the water is absorbed. If you are using a kitchen tissue, blot out all the water.
To a large bowl, add the olive oil, chilli powder, and salt.
Add the chickpeas and mix well till the chickpeas are covered in oil and spice. There should be just enough oil to coat the chickpeas.
Spread the chickpeas on a baking tray.
Bake in 175C for about 45 to 60 minutes till the chickpeas are crunchy.
Store in an airtight container.
Enjoy with a hot cup of tea!