These crispy chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for crisp. Some say that they are great when paired with Chilli Oil. Hey, I don't make the rules.
100g of Chickpeas (Kabuli)
1 tsp of oil
1 tsp of Garam Masala
1 tsp of Curry Powder
1/4 tsp of Turmeric Powder
1/2 tsp of salt, or to taste
1/2 tsp of Dried Crushed Chilli, or to taste
Soak chickpeas for 8 hours or overnight. Make sure water covers the chickpeas entirely. Drain water.
Cook chickpeas in boiling water for about 45 minutes to 1 hour, or until chickpeas are soft. Remove from heat and drain water.
Pat chickpeas completely dry. This step is absolutely important to ensure crunchiness. Add oil to chickpeas. Mix well to ensure even coating.
Pre-heat air-fryer to 200°C. Once ready, add chickpeas and cook for 10 minutes. Stir or toss chickpeas about 5 minutes in.
Remove chickpeas and put them in a bowl. Add spices. Mix well to ensure even coating.
Transfer chickpeas back to the airfryer and cook for another 5 minutes. Remove and allow to cool before enjoying. Store in airtight container after cooling for snacking later.