Every Saturday or Sunday my family would make their weekly errands run to Liberty Avenue in Queens, NY, to purchase all of our vegetables and West Indian baked goods for the week. During our visit to the West Indian stores, I would always make sure I picked up a pack of fried channa (chickpeas) to snack on in the car. The most popular brand of fried channa I remembered buying was Patsy's. It was tasty and had the right amount of salt and pepper, not the mention the crunch was just right. It's not typical to make this at home since it is time consuming and easily accessible in West Indian stores. But if you are feeling brave, give it a try, trust me you will love it.
Since I cannot easily access a pack of Patsy's split channa, I decided I would just have to make it myself to satisfy this craving. If you haven't noticed, I have also been trying different methods to try to make some of our favorite West Indian foods a bit healthier. Oven-roasting these chickpeas instead of frying them definitely saves a lot of calories. And to be honest, you can't tell a major difference in terms of texture. It was just as crunchy and tasty as the fried version.
I used Goya, but you can use any brand of dried chickpeas, make sure it is 1 lb.
Soak beans overnight in 6 cups water. You can also follow the directions on the back of the package on how to reconstitute the beans.
In the morning, the beans will change color and also plump up
Dry beans thoroughly with a paper towel to remove excess moisture.
Add these seasonings to the chickpeas, if you do not want them spicy then skip the cayenne pepper!
Line a baking sheet with aluminum foil. You need a baking sheet big enough so that the chickpeas can lay flat and not on top of each other.
Bake for 50 minutes at 350 degrees, let it cook and enjoy your healthy snack!
- 1 lb dry chickpeas
- 3 tbsp olive oil
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp cayenne pepper
- Soak beans overnight in 6 cups water, beans will swell by morning. Or, you can soak beans in 6 cups water and boil for 10 minutes, then leave for 4 hours to swell.
- Once beans are swollen (reconstituted), drain in a colander and dry beans with napkins to remove moisture.
- Add oil, black pepper, salt, and cayenne pepper and toss well.
- Cover a baking sheet with aluminum foil and spread chickpeas evenly so they are not laying on top of each other.
- Bake for 50 minutes at 350 degrees. You can taste one at this point to see if it needs to bake for a few more minutes, you want the chickpeas to be very crunchy.