Chic African Culture Blog

Our Spicy Baked Chickpeas Recipe is Addictive

Warning: Our Spicy Baked Chickpeas Recipe is Addictive

Baharat spicy baked chickpea
Recipe from Ethiopia is delicious, high fiber, crispy, crunchy addictive snack food.

Baharat spicy baked chickpeas

Spicy Baked Chickpeas Recipe is an Addictive Snack Food


Explore and Understand Africa Through Her Food and Culture




How To Make Crispy Baked Chickpeas in the Oven.

By
African food recipe
Chickpea seller in Addis Ababa, Ethiopia.
A well-known part of the Ethiopian diet is chickpeas also known as garbanzo beans. Our Spicy Baked Chickpeas Recipe is seasoned with 9 spices and perfectly baked every time.

Addictive Baharat Spicy Baked Chickpeas Recipe Snack Food

Serves 4
Addictive African snack food



Ingredients
2 cans chickpeas, drained
1 tablespoon dried mint
2 dried hot red chilies
1 tablespoon ground cumin
1 tablespoon black peppercorns
1 tablespoon dried coriander
¼ cinnamon stick
1 teaspoon ground nutmeg
1 tablespoon cardamom seeds
2 whole cloves

Directions

Preheat the oven to 350 degrees. Add all ingredients except chickpeas to a coffee grinder and pulse until mixed well. In a medium mixing bowl, toss the drained chickpeas spice powder. Spread chickpeas on a parchment lined baking sheet. Bake for 1 hour until the beans are browned and crisp. Remove from the oven and cool. 

Roasted chickpeas photo by jules stonesoupDid you know?
The Chickpea crop has been cultivated in Ethiopia since antiquity, dating back to 7,500 BC.

There are two types of chickpeas:
Desi – is a small dark seeded with rough coat, drought tolerant well adapted to low rainfall areas. Desi chickpeas have a yellow colored center. commercial production.

Kabuli – is a lighter colored large late-maturity plant, beige-colored throughout the seed with thin skin and is found mainly in areas of steady rainfall. The kabuli chickpeas are the type most commonly found in American supermarkets.

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Being African in America I have grown up learning about different ethnic cultures. My father and mother are historians of African culture and history and their influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.

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