My pizza roasted chickpeas and nacho roasted chickpeas are two of my all-time favourite recipes (make them make them make them), so I thought I’d make a new version – Indian roasted chickpeas! With a rich, spiced, tomatoey sauce. If I ever used emojis on this blog, I’d put the little guy with hearts in his eyes here.
Rather than eating them on their own this time, I decided to serve them in individual flatbreads (I actually used naan bread to stay on theme!). These Indian roasted chickpea flatbreads make a great lunch or dinner.
The Indian roasted chickpeas themselves are super simple to make – just roast up some chickpeas with various Indian-inspired spices, then add some tinned tomatoes and thinly sliced red onion, and bake it for a little longer until it gets all thick and rich and saucy. So good. You can use whatever combination of spices you like – this version is definitely ‘spiced’ rather than ‘spicy’, but feel free to add some chilli powder or something as well to add some heat, if you like a bit of a tingle on your tongue.
You could definitely eat these Indian roasted chickpeas as a dish in their own right – they’re not really saucy like a true curry, but they’d still go well with some rice and a dollop of mango chutney. Or, you can serve them like I did – heaped onto naan bread. Make sure you add some extra veggies (tomato wedges, more red onion, some fresh coriander…) and a dollop of herby yogurt to freshen everything up a bit and stop it from feeling too heavy.
If you want a slightly more portable meal, a thinner flatbread (or even just a tortilla) would allow you to wrap everything up a bit tighter and would be much less messy to stick in a lunchbox!
Now I’m wondering, how many ways can one person roast a chickpea? If you have any other roasted chickpea ideas, I’m all ears. Otherwise, just try my Indian roasted chickpea flatbreads and let me know what you think.
An easy Indian-inspired dinner, with spiced roasted chickpeas and a herby yogurt sauce. Full of flavour!
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- Black pepper
- 1 tbsp oil
- 100 g tinned tomatoes (~ 1/3 cup)
- 1/2 red onion, thinly sliced
- Few sprigs fresh coriander (cilantro), finely chopped
- 2 tbsp Greek yogurt
- 2 individual naan breads (or other flatbreads)
- To serve: tomato wedges, sliced red onion, fresh coriander (cilantro)
Tip the chickpeas onto a baking tray, and add the four spices, along with a good pinch of salt and pepper. Drizzle with a little oil, and mix well. Roast at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until fairly crispy, stirring once halfway.
Add the tinned tomatoes (around 1/4 of a standard tin) and sliced red onion to the pan, and mix to combine. Place in the oven for a further 10 minutes or so, until cooked to your liking.
To make the herby yogurt, just add some finely chopped coriander (cilantro) to some plain Greek yogurt, and mix.
Before serving, warm the naan bread in the oven for a few minutes, then serve with the Indian roasted chickpeas, some extra red onion and tomato wedges, and a dollop of the herby yogurt.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.