Spicy roasted chickpeas (Chana ka chips) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 40) by Meera Sodha

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Notes about this recipe

  • stef on September 08, 2021

    Good. Took 50 minutes to come to a crunch

  • Jviney on September 27, 2020

    I made this for four adults and five children. Gone in 60 seconds, and they wanted more, adults down to the three-year-old. So so good. I used two quarter sheet pans and didn’t think the chickpeas were crowded, but about 75% of them were not crisped at 30 minutes, so will leave them longer next time. Highly recommend this recipe.

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