I’m not claiming to be this professional Indian spice master, but I have been interested in Indian spice blends and cooking for some time now. Like most cultures, cooking roots go deep and home cooking really stands out to me when I think of Indian culture. It’s a symbol of family, togetherness, and love. I was always so intimidated by the spice list of Indian recipes, but what I realized is most of these spices are commonly used in many dishes. I went to the grocery store and bought a ton of spices in bulk (it’s way cheaper!) and followed a garam masala recipe for batum. Garam masala is a staple spice blend in most Indian recipes. If you have a good garam masala you can make a great tasting meal. Some families have their own special blend that stays in the family. I followed the ratios in one of my personal favorite cookbooks; Vegan Richa’s Indian Kitchen which you can purchase here. The spice blend came out delicious and is the base to this recipe. BTW everyone should go buy this cookbook if you are semi interested in learning Indian cooking. It is packed with tons of great recipes and even schools you a bit on the region the recipe is from and what occasion this dish is made for.
It’s been so rainy here in the Bay, and all I want to do is bundle up in warm cloths and make comfort food. Although this rain has nothing on my Connecticut roots and snowy Winters, it’s still a pain and I’m ready to embrace some warmer, sunnier weather. Staying indoors more means getting a little more experimental in the kitchen – hence my latest Indian cooking kick and I’m excited to bring to you this recipe. Although its not the same comforting feeling of a creamy, saucy Indian dish, it does not fall short of flavor. These are the perfect vegan and gluten free snack or great on top of salads or soups (think creamy curry soup).
Um so excuse me while I go devour these little spicy nuggets.
- 1 can chickpeas - no salt added
- 1 Tablespoon coconut oil
- 1 teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon ginger
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- ¼ teaspoon coconut sugar
- ⅛ teaspoon salt
- Preheat oven to 400 degrees Fahrenheit
- Drain and rinse chickpeas and put in small mixing bowl
- Melt coconut oil and mix with chickpeas
- Pour chickpeas onto baking sheet and bake for 30 minutes, flipping frequently to prevent burning
- While chickpeas are roasting, mix all spices together in small bowl
- Remove chickpeas from oven when they are nice and crispy
- Place back in mixing bowl and add spices. Mix well.
Notes: The tiki masala blend is adapted from Vegan Richa’s Indian Kitchen Cookbook which I seriously recommend you purchase because it’s crazy good.