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.
Indian roasted chickpea flatbreads
- 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.