Caponata, Harissa & Chickpea | Kitchen Daddy
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Dry chickpeas with paper towels as well as you can. Add chickpeas to a bowl and toss with peanut oil. Spread evenly over the baking sheet in a single layer. Roast chickpeas for 20 to 25 minutes or until crispy.
Preheat oven to 400F/200C Place chickpeas in a large bowl. Add olive oil, harissa and salt and pepper. Mix well until all the chickpeas are coated in the harissa.
Add all the ingredients to a small saucepan stir to combine and heat through. To make the dukka Put the nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper. Dry toast for 12 minutes on 180°C.2. Meanwhile, dice the aubergine into small chunks and drain & rinse the chickpeas. 3. After around 5 minutes the oil should be hot in the tray, remove from the oven and pour in the aubergine and chickpeas.
They should make a satisfying sizzle sound. 4. Add 3 tbsp of harissa and stir to evenly coat the contents of the tray. Pop in the.Add chickpeas, harissa, and broth; bring to a simmer. Nestle chicken, skin side up, in chickpeas; transfer skillet to oven.
Roast until chicken is cooked throug.Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate. Pour off all but 1 tablespoon drippings from pan. Add onion and garlic.
In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly. Spread chickpeas out on a.Plus, it’s made from healthy ingredients including olive oil, chile peppers, and garlic. You can find prepared harissa in grocery stores, but it’s also easy to make homemade harissa.
Add it to cooked veggies, baked fish, stews, grilled chicken, scrambled eggs, fried potatoes, and more. Here are some of our favorite recipes featuring harissa!Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated. Spread chickpeas on prepared baking sheet evenly so they aren’t touching. Roast for 30 minutes at 400 degrees F.
Harissa couscous with roast vegetables and chickpeas Giant couscous is a revelation, less fluffy than its smaller counterpart, more ‘bitey’ and exciting. Using wholewheat couscous will increase the nutrients and fibre and give the dish a lovely nuttiness.Pour the olive oil into a large frying pan over a medium heat. Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes.
Add the cherry tomatoes to the pan and cook.Heat the oil in a deep, ovenproof frying pan, tip in the 7-spice and sizzle for a moment. Add the ginger and chilli, give it a stir, then add the chickpeas, stirring to coat them with the spices. Pour in the tomatoes, season to taste and bring to the boil. Season the fish and place on top of the chickpea.
This spicy and fragrant soup is enhanced with harissa paste. Explore more at Sainsburys.co.uk Help Centre Store Locator Clear Search. Groceries Favourites Offers Discover Recipes Delivery Pass Saved items (0) All Recipes Meal plans Scrapbooks How to Search in recipes Back to Groceries Recipes Back Recipes home What’s popular? Back Recipes for.Preheat oven to 350°.
Toss pita pieces with ⅓ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown and crisp, 12–15 minutes.2. Combine the harissa paste, olive oil, and salt in large mixing bowl. Add the cauliflower, sweet potatoes, and chickpeas, and mix with your hands until everything is very well coated.
3. Transfer to a rimmed (18×13-inch) half sheet pan and roast.
List of related literature:
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| from The Art of Cooking: The First Modern Cookery Book |
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| from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine |
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| from Gluten-Free Girl and the Chef |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
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| from Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas! |
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| from The Traditional Healer’s Handbook: A Classic Guide to the Medicine of Avicenna |
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| from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better |
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| from MasterChef: The Ultimate Cookbook |
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| from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean |
254 comments
I’m trying to make these for our family. 45 mins I’ll try that so far they’ve been really soft. Thank you
Unfortunately, your idea of Crunchie-ness is different to mine at 82 Y.O.A. I thought that I was going to get something that would be as “crisby” as a Potato Flake!! But the longer I cooked these (over 11/2 hours so far. The harder they seem to get!! A fella could bark a tooth on one of these!! Not my idea of Crunchieness!!
does not make any sense you dry them from the water and wet them with olive oil, water evaporate much faster than the oil. using curry will burn the stomach and causes hyper acidity, all spices do not get cooked but rather will get dryer and burned and give dark color and become unhealthy for digestive system.
She is the extrovert of all extroverts. I had to turn this off before the 1 minute mark. Heading to google for the printed instructions LOL ��
Chickpeas are my new favorite thing! I made your recipe and they came out perfect!!! I would love the wasabi flavor. Is there any suggestion for that?
Can you tell why my chickpeas weren’t as crispy as they should be? Thanks
Thank you for exploring the Indian spices here. This is also a taste of the West Indies!!
Great recipe! Are you by chance related to the motorcycle racer, Ben Spies?
Why is this white chick telling us how to make indian spice anything
Asking because I don’t want to use canned. I rather soak them and use. But tell me if they were boiled too. How are they in can?
Followed this recipe exactly with two, slightly different results: 1. A few were a bit burnt. 2. About half of them tended to be somewhat harder than crunchy-not impossible to crunch, but a little tougher. The TASTE is amazing!
For all us Aussies… 400deg F is 204 deg C
And 15 oz cans is 425 grams here. The closest here maybe 440 grams
Ps she says 1 teaspoon of salt then later she says 1 tablespoon of salt. I looked up the written recipe and it is 1 teaspoon
Ps I made this today. Way too spicy for my taste buds so I’m sure if I cut the curry powder down to one teas instead of 2 I should be fine.
Hi Dani. Are the chickpeas “soaked and boiled” or “only soaked”?
aquafaba is NOT salty. its an amazing vegan egg replacer, whipped as frosting, etc.
I have just made these wow they are yummy won’t buy any more will make my own thank you
I’m definitely going to try these. How do I order the spices?
made these they come out ok a little burnt on 1 side though not as crunchy as i hoped but yummy ifi can get it perfect lol can you tell me how to best store these? i have them in a zip lock baggie
I cooked the chickpeas for 45 minutes on 400 and they were completely burned. What time should I try next?
good god….your overly excited….phony attitude….drove me away…nearly instantly.
Yet…You’re high subscription #’s Remind me of how shallow minded….my fellow American citizens are…
There’s a spice you use that I don’t know how to pronounce, what is it?
what’s this weird obsession, americans seems to have with pointing out theyr kosher salt?
even in a jiddish cook book isreali recipies you’ll usually only read “salt”.
Can’t wait to try make this. that’s really look soooooo….nice ����������
I watched your video and tried this the same night! I had NO idea I could use chickpeas for more than hummus! Lol. Thank you so much.
where do you place the chickpeas tray in the oven, top or middle tray?
Doesn’t matter how flavorful they are, take a handful and put them in your mouth and start chewing. It will taste good and be a good experience at first, but after a minute or so the texture and dryness kills the experience.
Great recipe! I had to add ground cumin, just can’t eat chickpeas without it.:)
Save the liquid in the chickpea cans! You can substitute 3 tablespoons of the liquid for an egg in baked goods (it’s called aquafaba).
I add the oil in the bowl and all those dry ingredients to the oil and mix it well then add the chic peas to the oil mix and coat well much easier that way.
Just what I need to stay away from the nuts a little. Thank you for your great idea to put them on salads and on soups. ��✔������
I love channa masala, this looks like a snack version of the dish. It’s just missing hot pepper.
Thank you. I tried earlier soy beans for about 30 minutes but just put salt only. They came out ok. But nothing like salt with chilli powder & cumin/cinnamon etc.
these look delicious. i’ve tried a few other recipes like this but they alsways turn out a bit chewy or mushy in the center. never crispy. Is yours crispy all the way through? i use canned chickpeas
Q: What’s the difference between a Chickpea and a Garbanzo Bean?
A: I never had a Garbanzo Bean on my chest.
If it has oil and salt then I can’t feel good about eating it.
Mine came out soft also, this is what I was looking for 375 degrees 30 mins. Thanks so much.
Well, mine is in the over roasting right now. Let’s see how it goes.
We could have read a recipe is far less time than watching a video. There were no special techniques that require a video.
Your self confidence makes you even more beautiful than you are:) I will try these tomorrow instead of pop corn, thanks Dani!
Thanks I want to try this recipe. Do you think I can do it with dehydrated peas directly?
Hey danni i can tell u plan out the videos before hand sorda like acting but love the blooper at the end of all of em haven’t gotten around to making kale chips for a while at least about 6months
What spices dose a pro like u recamend? To a rookie thanks for your help dr Watson aka dk
Being an indian i like the way you say “garam masala”:D
just an advise, u can make ‘chicken jalfrazi ‘ same way. #tasty #healthy
How do u store when ur done in the frige counter top and how long is it good? Please tag me in ur response.
Question.. in the beginning you say teaspoon of Kosher salt… but when measuring you say Tablespoon. Looks like you are using a teaspoon measure though. Which one is it please. Thanks for the help and video!
Aw snap! Awesome recipe! I am a teen who comes from an indian household and trying to eat healthy and snack healthy. On my recipe-to-make list! <3
I am so happy to have stumbled on this channel. Great recipes and really relaxing atmosphere. Thank you:)
I like you! I like this! I feel like I was never lied to through out this video. I was just given straight chickpea knowledge!
These look yummy. Do these get crispy all the way through or stay soft in the center?
I thought you were going to add all the salt and I was thinking ‘how can you feel good about eating all that salt?!’ But obviously you didn’t
I made these and they are the bomb.com!!!! super crunchy. soooo good.
Hey Dani, blessings sister! My son and I bought one of those 13 bean soup mixes. We made the soup and it was really good but we also saved a handful of assorted beans and planted in the garden. Most sprouted including the Chickpeas. What a weird looking plant. The Garbanzo plants are loaded so I looked for what to do next and your recipe looks great. Thanks for posting!
Great show. I’m tempted to try it out this weekend. Please give us more ideas like this. Thanks.
Do you need to grease the pan, or is the oil on the chickpeas enough to keep them from sticking?
Would it work to dry these in the dehydrator instead of baking them? Thanks.
I used a tablespoon of salt and it nearly killed me… I rinsed the chickpeas before roasting but they were still horribly salty. I should have been more thoughtful and checked for the “teaspoon”… But despite the saltiness, it tasted wonderful. I will definitely make it again with just a quarter teaspoon of salt and I actually have a lot lighter taste than most people. I hope it goes well next time…
I am just wondering can you substitute chickpeas with lentil? if so I can easily get rid of the jar of lentil that’s been sitting in my cabinet forever =)
I know, I know, I know you guys! Now before you go ahead and comment about how you think I should’ve used a bowl to mix the ingredients before placing it on the sheet, please know that it was really just my personal preference! If you want to mix in a bowl first, go ahead!:) I don’t dispute that at all, in fact it’s a great idea! I mix it in the sheet because (1) I have one less dish to clean, and (2) the spices stay in touch with the chickpeas, otherwise they can settle to the bottom of the bowl when mixing with the olive oil. Hope that settles thing a bit!:) Cheers!
Why US people use the so called kosher salt???? Is it real salt?
How do you make them not crunchy? You can break teeth with crunchy!
Olive oil, like all free oils, destroy arteries and promote heart disease. See Videos from Dr. Esselstyn, Dr. Greger, and Doctor McDougal. Do not listen to the propaganda from the oil industry and the phony ” Mediterranean” miracles
I tried it, super delicious �� Try putting these in tacos or burritos, gives a little bit of crunch and a spicy taste ❤️
i added spicy powder,and they turned so good,just that i cooked them for more time
hi, great recipe thanks.I want to ask, I don’t have an oven. Can you make these by heating in a frying pan instead of an oven?
YOU ARE SO ANNOYING. COULD NOT EVEN FINISH THE VIDEO. BYE FELICIA.
I’ve tried several different recipes and I can never get mine to be crunchy �� I’m going to give this one a try, and if it doesn’t work I quit ��
i buy a commercial product, and really like it a lot! been looking for such a recipe, so i can make it at home.
Wow I bet those are super-good! Just imagine all the ways they ca be seasoned!
We make the same dish here in Trinidad but fried instead of baked….takes 10 mins
They look really delicious. Would it work if I soaked and cooked some dried chickpeas if I haven’t got canned ones?
Please advise if you are raw chickpeas. Canned chickpeas are already cooked, soft and canned in water.
i want to make it but i avoid buying canned foods, perhaps you could have commented on how to prepare the chick peas from the dried pea
So happy I found this video You made an old lady laugh,you are so likable, funny, get to the point with clear instructions and I love your kitchen. Have now subscribed, look forward to more and hope you had a great time in Mexico Thanks again
What can I use to replace mustard seed? Can I also use chilli flakes instead of fresh chilli? Sorry to be a pain ��
I have never tasted chickpeas but this looks good I will try it.
“get rid of all the liquid” put oil 9(liquid) on it
You can make them a sweet treat too. Brown sugar, allspice, cinnamon.
Omg is this the dude that narrates the “How stuff works” show?????
If my chickpeas are not canned but come in a bag and are dry do I have to hydrate, let them soak in water all night first?
I love your recepie, thank you����������������mira jerusalem
I have dry chickpeas instead if canned ones. Should I boil them first or just soak? Thanks
Maybe I could used fresh, soaked chickpeas since canned had funny smell and taste. But I will try this
Thank you for the tip about using sumac I bought some especially to try in this recipe and it gave a great flavour to the chickpeas!
dial the fake youtube “personality” back by 90% and include basic things like OVEN TEMP in your video. you and the video was annoying af sorry. some of us just here for the recipe, which was 90 seconds into a 5 minute video and turned out to be some real basic white girl seasoning wtf. maybe you should react to cat videos instead of cooking just saying.
Yum. I fell in love with crunchy chickpeas when I lived and worked in Crete, Greece. Luckily I could easily snag fresh ones at our tiny village’s tiny market. Now i make them but have forgotten to so for too long! Will start making them tomorrow (from dry because we’ve run out of canned during the Corona quarantine). I think that I’ll certainly check out more of her website — Mediterranean food is so wonderful.
lol…….HEALTHY SNACK…..lots oil and spices to burn your stomach
Thank you! But i you forgot to mention the oven temperature to bake the chickpeas… And fir how long?
What temperature for the oven? Couldn’t find it anywhere….
Good recipe, clearly and concisely delivered. I’m giving it a go now with canned chick peas and they seem to be a little more explodey than I expected.
So long I have chick peas in the cupboard..I only spicy it n blend to serve as dip..thanks for sharing.i will try your recipe
Great recipe! But each 15oz can of chickpeas has approximately 420 calories. So just to keep in mind for all those watching their calories. That’s obviously not counting the oil.
Did anyone else’s dry chickpeas turned out really small (smaller than the ones you get in a can) even after soaking for 20h? I’m not sure whether I didn’t soak them long enough? I thought 12h should have been fine
Edit: oh btw, this was not related to this recipe, but I just remembered while watching this
This looks good! I think I’m going to try air frying them. ��
My chickpeas have turn out hard like stones, can’t eat more than a few. What’s wrong?
I’ve had two cans in my pantry for months trying to figure out what to do with them. Thanks!
Love your humor….”before I know it I ended up with 2 cans of chickpeas in my belly, not the best place to be”…too funny!
would love if you could add at the end of your videos / in the description a list of all ingredients. feels bad if i need to rewatch a whole video because i forgot to note it / want to cook it sometime later
I’ll give this a try, but the white fingernails creeped me out.
I thought Olive oil should not be at 450 degrees….past the smoking point
They sound so good! I have to try them I can think of so many spices I must try on them. Thank you for sharing and inspiring me to try something new. Great video!
INGREDIENTS: https://cleananddelicious.com/2010/12/12/video_roasted_chickpeas_w_indi/
If you don’t have those particular spices what do u recommend….thyme,cayenne pepper and…..?
God, what is it with super this and super that? Just say it is easy and be done!
Thank you for this video. I’m a brand new subscriber. I made some of these last week from another recipe and they turned out okay. However, I needed to get them drier before baking and add more Olive oil, and turn them in the oven next time. ��❤️.
Sumac grows everywhere in my area. I like making sumac ade Super packed with vitamin c Good video thank u
I like to put them in a brown paper bag, I think it helps them to stay crunchy
Love this vegan dish �������� will be making this soon and I would add some basmati rice as well ���� thanks for this recipe!
That looks amazing. I made a Jamie Oliver lamb dish with dried chickpeas. Very disappointing. Cannot wait to try this version!
Check out the recipe: https://www.allrecipes.com/Recipe/241874/Crunchy-Spiced-Chickpeas/
Is that uncooked peas??? No need to cook them???
Kindly clarify
Hey, Chef, do you think this method will work for wasabi peas?
I’ve been making similar to this for about a month, but just using a saucepan, a little olive oil, garlic and chili. So as I love CRUNCH shall try them in the oven.
I have a can of beans and I’m about to move. One less thing to weigh down the pantry box.
That thing was getting heavy
I want to know ABOUT YOUR ESPRESSO MACHINE hubby and I were looking for the real deal UNDER $1000 ������
Thanks a million for the tips beautiful beautiful beautiful heaven on earth from Kenya wahhhhhhhhhhhhhh blessings thanks
Chef John you have made this quarantine a whole lot more fun and delicious
A one pan dish…only a family man understands the greatness of that! Love the recipe ��������
Just love this man he cooks real good too. I was just I thinking I should record him, then take him to bed to help Mr. Sandman..
There’s a small issue
Canned chickpeas are cooked already
Do we have to cook the chickpeas after soaking it in water
Chef John its very delicious only one comment plz can you sprinkle some tumeric powder also. TQ.
This was a big fail. The chickpeas turnout as hard as rocks. Also, it’s dumb to put spices on before you put them in the oven. After an hour in there they will have almost zero aroma or flavour.
I’m sorry, but there is absolutely no recipe that can make garbanzo/chickpeas good!!!!!! I’ve hated them since I started eating as a kid!!!!!!
Your sentances are not as short as you try to make them sound.
I fry canned Bush’s garbanzo beans in the wok, then transfer to my metal colander. Use onion powder and parmesan cheese. You won’t break a tooth, you’re welcome!
Just one point top quality cold pressed olive oil is not really for cooking! And for these ANY oil can be used. Also if you are going to cover them with all different herbs and flavours, oil with no taste should be used. Otherwise you just end up with food that doesn’t know what it is! The less is definitely more in this case…
I made this and your chana masala recently and both were delicious! Flavor bombs lol ����
Chef John, “I’ve done no research on this.” Eh, sounds plausible.
I was just wondering yesterday, what to do with all the chickpeas I’d been given. Excellent!
Having seen so many of your videos, and trusting in your reputation and expertise, I would have been more than willing to take your word for it, and could easily have done without the mouth noises.
That crunchy sound is the same as the spaghetti squash I just made. I think I undercooked it, right? lol
very flawed recipe, the chickpeas should be boiled first until soft, and ground species should be added much later so they don’t burn
Just tried this one. I’ve made a number of your recipes and always enjoy watching even the dishes that I’ve yet to try. That said, this one worked a treat. Crispy, crunchy, toasty, and nutty: These are the perfect snack. High in protein, low in fat, and relatively low in carbohydrate, they’re a great alternative to other crunchy snacks that aren’t quite so nutritious. The secret, I think, is your suggestion to use soaked chickpeas from dry. The taste is perfectly complemented by the seasonings I used, although I think I should have erred a bit heavier on the spices, which I will make sure I do next time.
The right balance of food prep and sass. Well done, friend. You gained a subscriber today!
Sojust soaking, no cooking, when you start with dry chickpeas? I would have cooked them first. Good thing I watched that. ��
I love Food Wishes… I get my recipes and comedy all in one place.
I like the recipe but to get the full nutrition from the chick peas you need to cook them fully in got water, not just soak over night otherwise you will only get half the amount of protien in the chickpeas.
Love videos that don’t have dumb blondes trying to be cute but are just annoying. Just give me the recipe and get on with it
I have made these for years… my daughter made some with a bit of maple syrup and cinnamon, and they are amazing!!
After watching this, I’m off to the store to get some chickpeas. Hope they turn out as good as Chef John’s did.
Mine turned out like chips, crunchy through and through. I think I left them in the oven for a few minutes too long
I make these all the time but slow roast them over my woodstove until crunchy
What a great recipe to bring along as a snack to keep blood sugar at an even level near the end of the day when continuing to pace work well!
I love your sense of humor in the videos:) I’m trying them tomorrow..Oh, it’s already 8:30 pm, I have to hurry up and get the beans soaking x) Thanks for sharing
That one chickpea left on the table before she put in the oven��
Hi, guys and Chef John! How are you all doing?
I have a question: my oven is electric and, in order to cook, it blows hot air. Will that work? And if it doesn’t, could I substitute the oven for a really hot pot?
Anyway, that’s it. Thanks, guys!
Cheers from Argentina!
Pablo.
I hate chickpeas. It’s said that food is medicine. If that’s so, then chickpeas are a bitter pill. However…I haven’t tried roasting them. I’ll give it a try!
I so love your channel. Your optimism and simplicity with DELICIOUS outcomes make you a consistent go to, thank you.Qq1
Hey danni can u send me the recipe plz I love your cooking ideas: )
Thank you! I FINALLY found someone who has a recipe for this, starting with dry chickpeas. This is probably the ONLY one on YouTube that exists. Everyone always uses the canned crap. Why? Instant gratification? Dry is healthier and much much cheaper.
I trust what you’re saying about dried chickpeas being better, but I “inherited” several cans of chickpeas when my grocery delivery service made a mistake a few months ago and gave me a bag of some other customer’s groceries. Me, huffing at the customer service rep over the phone, “Well, what am I supposed to do with all these cans of chickpeas?!”
Now, I know.
I have to tell you, these peas must be cooked before roasting
These are not cooked, right? Or did I miss a step? Canned beans are cooked.
Maybe that’s why mine were not crunchy…
??
Crispy, crunchy, potaytoes, potahtoes, All I know is that this is a less-then-5-minute-supply. These things are delicious! Low carb, high fiber, too.
So I tried this and ate the whole thing buy myself it crazy crunchy I love it this recipe works thank you chef.
Rather than soak for 24 hours I did them for 30 minutes in an Instant Pot and instead of the oven put the oiled and seasoned peas in my Tefal Actifry air fryer for 30 minutes or so.
What!! Is this a “Fortune of the Wheel? This modulation of voice is killing me ��
I wonder if Chef John was ever at a dilemma about what dish to make for the show ��
your picture of the chickpeas in the funnel glass against the muted green backdrop is very good….take that…. (from an artist!)….And, your recipe using dried beans and rehydrating makes a big difference…Thanks!!
Eat a handful of chickpeas every time she says “crunchy and crispy” ��
Love this!!! Can you do this with dry navy beans aswell?? I bought my dad a bag of spicy crunchy bag of navy beans on our way camping and he loved them and would like to make him a bunch for his birthday❤❤❤
Amazing recipe! It’s really different for me, because here in Guatemala we make them sweet. They’re called garbanzos en miel (honey chickpeas or chickpeas in syrup I guess hehe). They’re delicious too. I will try your recipe it will be so different!
In about five minutes, these went from chewy to rock hard (not burnt). And I mean break-your-teeth hard. Guess you could say that I was less than happy with them.
That’s all? Checking every 10 mins for 30 mins just or a snack?
I’ve made this twice now. It’s absolutely delicious. My favourite Chetna recipe so far ❤️
Just made this for my chickpea loving girlfriend and it was a great success! The roasted cauliflower is an excellent addition that really makes this a wonderful dish. Highly recommend…
Great recipe. The roasted cauliflower added a nice flavor that wouldn’t have been there if it had just been steamed in the pan with everything else.
I just made this for lunch and hoooooly comfort! It’s winter where I am and this was so perfect. I GOTTA GET THAT BOOK!
I have only recently discovered you. I made your chickpea curry yesterday and we loved it. Thank you.
Am 72 years old and just discovered you and really believe I will cook these wonderful meals! Must go out and get the spices and then give it a try as you say. Thank you.
Joined your channel enjoying your channel easy to do going to try these glad u shared it with us your herbs were do u get them in USA?????
Hi..I,m one of your subscribers I just ordered your book here in the U.S., and I can’t wait!!! I have been buying all kinds of Indian spices and I needed a cook book..and of course…I had to get your! Blessings!
I’v watched a few of your recipes and i love they way you have made it easy for every one to do i love Indian food thank you for sharing them with us
Oh! Gonna make these as a side for my mushroom enchiladas tonight!
I made this tonight for dinner and it was quick, easy, and phenomenally delicious!
I just ordered the book for my mother. She asked for it after I was enthusiast about it myself:)
Tried this recipe. Used tinned tomatoes instead of puree but reduced it just to get a little more gravy. It was so good, thank you Chetna.
Great timing! All the meat is sold out at my supermarkets…
We got her book earlier this winter. Been making Indian food 3X per week. Chetna rules!
Why not toss all of the ingredients in a bowl and THEN, spread coated chick peas on a pan, covered in parchemin paper for less of a mess to clean up and why not do the same to coat them with the seasonings? ��♀️
Dear Chetna can’t wait to try this dish, love your pink frying pan x
just tried your potato yogurt curry and found it quite tasty, can’t wait to try this one out… after all I have your wonderful book “healthy Indian”…
but as always I just enjoy you presenting it in your channel.
Looking forward to your vegetarian cookbook. All the best Doris
I so wish I liked chickpeas, but I just can’t stand the texture. Will have to come up with some kind of substitute.
Thank you Chetna for another beautiful, delicious, healthy and high protein, high fibre recipe…in my opinion you make the best Indian food on YouTube…so many other cooks/chefs don’t fry the spices, or incorporate them into the base ingredients, first for one thing. I’ve just bought my first of your books and I’m truly thrilled with it…beautiful recipes and it’s a work of art! I will certainly treat myself to all your others. Coming from Northern Ireland may I wish you, your family and all your followers a very Happy Saint Patrick’s Day ☘️����
You are an amazing person, and your cooking is divine! Keep on educating the west on how great our Indian food is!
Love your smily happy face… in this dark days:) Love from Los Angeles!!!
We eat this all the time recipe straight from the book. Sooooo good!
Dani, can you please and if is possible to make falafel? For some reason, I really trust your recipe! Thank you and I will really appreciate! Have a nice holiday!
Lovely recipe, thanks for sharing as always. My mouths watering now ����
Easy to see why this would be a smashing hit with anyone. A good way to coax me to have more cauliflower in my diet too. Yumm!
I’m soaking in the chana right now. Will try this tomorrow right away! Thanks a heap for this!
I love your cooking! It’s so simple and soo delicious! Not to mention healthy. I am a big fan!
I hope I can make this recipe work! Fingers crossed for success.
Omg literally the best thing ever!!!! Mine were a lil toasty because I forgot about them but they were soooooo delicious! New sub and thanks! 14 thumbs up! (I have a family of 7)
¡Oye gringa!, finito is Italian, not Spanish! Por favor, terminado o todo se habia ido, are the terms you should be using. ¡Gracias!
The Fire Department called, they want their red back you’re using on your lips!
great recipe, I’m getting my chickpeas ready.
you sound a bit Russian, are you tho? ��
also the quality of the video is really nice.
and you look very cute.
Her delivery is incredibly annoying, but if the recipe works, who cares?
Ohhhh Man,……when I think of all the cans of chick peas I gave away,……..Im headed direct to the kitchen to try this out……as always Dani,…Your the Best.
I thought it was worth mentioning that I personally put herbed sea salt, garlic salt, and a bit of cayenne pepper on mine and it is deee-heee-licious
Do they need to be canned? I have dry chick peas…do i soak them then do this?
God knows how I’ve got through the irritating delivery. But the crunch says it all.
Yes I love my chickpeas with curry powder or EVOO and parmesan cheese or S n P or dill and salt or Sriracha salt or smoked paprika and cumin �� well those are my faves ������
Ty for this as I’ve been trying to think.of new ways to replace the Not So good things that I’ve been snacking on!! And until I find more healthier ‘snack’ recipies, ‘this one’ looks like it will fit the bill and work for me! So please post any additiomal healthy snacks whenever u please! Love! ���� ��
When my daughter was little I used to par-boil soybeans and aakt them for her. Just sent her your recipe!
Love the variety to keep the kids interested while stuck at home for days. Thank you!
I’m an introvert, but I like her, wtf is wrong with You, people?
Why there are so many dislikes? Just because she is eccentric and a little bit grotesque? I don’t get it.
Looking delicious. Just finished my best roasting secret video and published on my channel ����������
wow do i feel dumb for patting my chickpeas dry! duh!…and online the recipe i was following says 25 minutes at 360 degrees im excited to finally get them crispy after this video…my dog love roasted chick peas too!
Paused to wash and put chickpeas in oven to dry Lol.. I’m craving a nice savoury snack. Really hope this works. Back to watching
Just realised I don’t know what temp to put oven on! Gas mark 6 and hoping for the best
Update Gas mark 5 or 375°
Bless the whole world family heaven on earth souls beautiful beautiful beautiful souls from Kenya wahhhhhhhhhhhhhh
Looks great and at least I’ll know what my kids are eating cos it just what I put in not a list of numbers I don’t understand
“Pop them in the oven for 30 minutes!”
Ok, well I did that and they were exactly how I put them in. Oh, wait, I had to set the oven to a certain temperature?!??? Well you didn’t tell me that. Dumbass bitch.
I just have a question is this healthy? Just asking because I am on a diet and want to try them but idk if it is healthy or not ��
Nobody watches your recipes. We’re watching your sweet knockers. Keep em perky, blondie.
I know a Canadian when I see/hear one! Peace from another..and fanx fer the peas! Sounds garbanzo!
They taste good but definitely not crunchy. �� Only thing I didn different is I used parchment paper and eyeballed the oil. Will most def try again because apparently it worked for everyone but me.
Hey that is wild lipstick you have on. You are so good looking, you don”t need lipstick.
I made them for my Grandma for her birthday and she loved them!!! Me and my mom did as well. I recommend using garlic and lemon flavours. I had to put them in the oven for a little longer but they still got crispy. Thank you for this wonderful recipe and I appreciate your hard work and effort!!! ❤️❤️❤️
Were you talking about you being noise…………or the chick peas. Too silly
Ich mag deine gute Laune und das Rezept ist so lecker! Vielen Dank dass du mir die Dinger schmackhaft gemacht hast
Ha you saw this on you tube! That’s ok you probably put your own spin on it
So this is the second time making these according to your recipe, I don’t find them very crunchy. The second time was better that the first time. I thought my oven runs lower than I set it, so I bumped it up 25 degrees. I don’t get the crunchy noise yours make in the video. The outside is a bit crisp but the inside is not a bit mushy even. When I put a few in my mouth they get like paste. I made the tofu bites those came out great!
I made these today and OMG they are delicious!! Thanks so much for posting and for being joyful.
I keep coming back to this. So crunchy! I use a home made taco seasoning on mine but this definitely solves the crunch issue. Love it!
I absolutely love this recipe! I tried it and it was totally amazing! Super delicious ��
Ima gonna try that. Love crispy chickpea snacks. You’re bonkers.
your happiness shines through the screen i love that, im buying your books
I’m she’s loud and hype and bubbly but it’s kinda nice…. Let her be herself y’all so mean lol
You are a herbivore I am a carnivore but I still love roasted chickpeas.
Amazing! As an Indian I’ve never heard of this recipe but it looks delish!!! I’m gonna try it tomorrow
ooooooo did that piece on the ground end up being fed to your dog?
Seen all these negative comment about you being “annoying”…i personally enjoyed it and how fast the whole recipe was done. This might sound bad but ive had canned chick peas in my cupard for a while and didnt know what to use with them or make…i looked up what to make with them and seen your video. I tried it out and omg im literally pulling all my cans of it out to make more now����
People:
Stop being rude. She has a delightful personality! She may be annoying to you but she’s trying her best and she’s bringing you a great recipe. Just because your an introvert doesn’t mean you can’t watch her. Do you know the definition of introvert? Deal with your life. She’s great!
The chickpeas look glossy when they’re done. Are they sticky or damp from the oil?
I followed the instruction but mine turned out roasty and crunchy but very very hard. I am disappointed.
Omg this video is irritating I had a headache by the end of it. ��
I’ve watched mostly of your videos. And I really enjoyed how you cook KD:) Im from Manila, Philippines hoping you can cook filipino food on your future videos. ��
This is awesome! You deserve so much more subscribers, I love this channel!
Cooked this over the weekend replacing eggplant with zucchini it was great. Thanks for the recipe.
Looks off the hook, delicious! I’m editing our Shakshuka episode right now. I have a few similar flavors in there. Great one Huw! We need to catch up soon.
Do fennel seeds still have a toothpaste-y/minty flavour when they’ve been cooked? Because, if you taste them raw, they do taste like toothpaste…
i had 2 tins( well cardboard boxes) in the kitchen, now in the oven, they were labeled as best before something 2019, but that’s just a guild line
I love this idea! Harissa is my favorite, I will definitely be doing this. Thanks!
Great video. Have you noticed a lot of your videos with the most plays are delicious but reasonably priced family meals?
Think we have most of those ingredients in the cupboard already. Having lamb today, was supposed to be 6 of us, now just the 2. So perfect timing posting this video, looks great. Thank You Huw.
Not something I usually notice, but I really enjoyed the music in this video! Sometimes cooking videos just have the most annoying repetitive music.
Thanks for the recipe, chef. Looks like I’ll be hitting the farmers market later for eggplant…��
Yummy! Thanks for providing me with a meal idea this week. But why did you add the liquid from the chickpeas? Wouldn’t it make the dish too salty?
Yum, my favourite kind of food. I have all the ingredients for this so look fwd to cooking it soon:)
Harissa is Tunisian not Moroccan. When will you people learn this? And by the way, there is no such thing as a harissa powder. Harissa is a paste and only a paste.
right up my street this one, I’m a carnivore through and through butt once you have dealt with a vegan a vegetarian becomes a delight to cook for.
hey! nice video, as usual:). what do you think to enable contributed cc? maybe it’s a good idea to let ppl translate your videos to different languages
Awesome recipe simple and perfect but how long does it lasts? Any tips
How spicy is this dish with the Harissa spice? Can I use Harissa paste instead?
Looks great. I’ve always wondered, are you a trained cook or did you learn to cook by yourself?