bombay roasted chickpeas

Knock off Bombay Spice Roasted Chickpeas

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Knock off Bombay Spice chickpeas recipe

Sometimes healthy snacks are really expensive. Like really, really expensive so that your eyes bug out 4 feet in front of your face when you see the price. Bombay Spice roasted chickpeas in a bag at the grocery store so happen to be one of these snacks that cost so much money I want to knock them from the shelves and stomp on them.

The problem here is that my kids LOVE these damn things, and if your kids show even one scrap of interest in a semi-healthy snack, it is usually in your best interest to encourage eating that over, say, Oreos.

So what’s a desperate, chick-pea-lovin’ freak like myself to do? Well, I’ll go ahead and tell you. Buy a 60 cent can of chickpeas and roast them with spices in the old cookin’ hole.

chickpeas

Here’s your recipe, and here’s where I adapted it from.

Knock-off Bombay Spice Roasted Chickpeas

  • 2 cans chickpeas (drained and rinsed and patted dry)
  • 2 Tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne for non-spicy (and MORE if you like spicy)
  • 1/4 teaspoon salt
  1. Mix the olive oil and 2 teaspoons full of spices together in a bowl with the chickpeas. Make sure they are all coated- I mix them with a rubber spatula. 

  2. Spread them out in a layer on a baking pan (use the rubber spatula to scrape all the oil and spices from the bowl onto the chickpeas) and roast them at 375 fahrenheit for about 45-50 minutes, or until they are rattly-crunchy.

  3. Remove from oven and let them cool a little bit before scarfing them down.

I have the rest of the spice mix in a jar to whip up a new batch of these in a couple of days.

roasted Bombay spice chickpeas knockoff

Now that we’re through with all that cooking nonsense, here’s a little joke for you.

What happens when a baby chicken has to use the potty?

chickpeas1

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0 Comments

  1. I got my husband hooked on kale chips a couple weeks ago but vowed never to make them again since they completely didn’t agree with me. Maybe he would forget all about those if I made these! They look really good!

    1. I think chickpeas are far more wonderful than kale- I’ve tried kale chips a few times, but wasn’t a fan, so I limit my kale consumption to smoothies. You’ll just have to make his and hers roasted healthy snax.

  2. Yum, Yum, Yum! I love roasted chick peas so much that I should have a separate Pinterest category just for them! I’m pinning this. Might even make them today!

  3. Whoa. My husband brought home a bag of these from work, and I’ve inhaled them. Need. More. This post came in the nick of time, and it further proves that you are in my head.

  4. Joke: What’s the difference between a Chickpea and a Garbanzo Bean? Answer: i’ve never paid forty dollars to have a Garbanzo Bean on my face.

  5. This recipe was great to use as a base so I could add additional paprika, chili powder and Cayenne to. These are honestly fantastic and I could have easily eaten the whole pan last night! I do have a rather pertinent question though…. How do you store them without them getting chewyish??? I just made them last night and put them in a reusable stasher bag over night in the pantry, I just ate some and they didn’t stay as crunchy as they were last night! 🙁 I figured they’d probably change a little bit as things normally do, but I wasn’t sure if I should store them another way or perhaps I didn’t cook them quite as long as I should have. Do you have any suggestions?! I know you made this post many years ago but maybe you’ll still respond 🙂

    1. Okay, so unfortunately I have never been able to eat roasted chickpeas the next day because they just gt so soggy and gross. I am wondering if you have an air fryer if you just pop them in there for a few minutes to re-crisp them? I bet that would work!

      1. Oh gosh, you responded! I didn’t realize it! Thank you for the response. Regarding chickpeas the next day being soggy and gross, HA! Darn, I was hoping you had some magic sauce you knew of that kept them crunchy :). I don’t have an air fryer, but a friend does so now I’m wondering if I’m going to have to take some over to her house to try this out, haha. Don’t get me wrong here, the chickpeas are still tasty and delicious the next day and I will totally still eat them! They just aren’t as crunchy as when they’re fresh. Hmmm…..I’m also wondering if a touch of arrowroot powder or corn starch or baking powder or something along those lines might work somehow. Dang. How do they keep those buggers so fresh and crunchy!?!?!! I suppose I will have to do some experimenting to see if I can figure something out. Thank you for the air fryer idea too!! And of course this tasty recipe!

        1. Well now you have me wondering, because I just pulled out a bag if store-bought chickpea snacks and here are the ingredients: chickpeas, expeller pressed high oleic sunflower or safflower oil, sea salt. And they are still crunchy from being opened like 5 days ago. I wonder if they slow roast them for like 20 hours. Let me know if you discover the magic step! Although it would be hilarious to show up on your friend’s doorstep with your chickpeas and blow past her to the air fryer when she let you in.

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