Your Go-To Snack: Crispy Roasted Masala Channa!
A tin of chickpeas, garbanzo beans or channa can go along way in your cooking. Not only are they delicious but an excellent source of fiber, protein and folate. The fiber helps prevent constipation, promoting regularity and guess what else? The protein and fiber in chickpeas can also help keep your appetite under control.
Snacking on this yummy snack can help you lose weight (once consumed appropriately, of course… don’t go and eat 15 doubles then come back and say the channa in it makes up for everything else). Also, since channa is rich in protein, it can help in preventing hair loss as it contains manganese, which helps strengthen hair. Plus, channa contains potassium and vitamins C and B6 – all of which support heart health. Who would have thought something so scrumptious could be so good for you!
- Use it within a year of buying it since the longer it is stored, the drier it becomes, which increases the cooking time.
- Check dried channa before cooking and throw out any that are shriveled or have broken skin.
- Before cooing, soak the channa for at least four hours overnight, before cooking.
- Ensure that cans that are not dented, leaking, cracked or have bulging lids and store them in a cool, dry place.
- Before cooking, drain and rinse them with water to cut the sodium content.
Here’s a healthy channa recipe to try out…roasted masala channa! A beloved West Indian snack that you can make for yourself that is bursting with flavour and crunchy goodness.
Crispy Roasted Masala Channa Recipe
- 4 cups chickpeas, cooked
- 4 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons geera powder
- 1/2 teaspoon garlic Powder (optional)
- 1 teaspoon garam Masala (Powder)
- Salt to taste
- Pre-heat oven to 200 degrees or 400 degrees Fahrenheit.
- Rinse and drain the channa using a strainer.
- Pat channa dry by using a clean kitchen towel. Channa should look matte and feel dry to the touch.
- Let channa air dry for 15 minutes.
- Spread channa evenly onto a roasting tray and drizzle with 2 tablespoons olive oil and sprinkle with salt. Mix well.
- Roast channa in the oven for 30-40 minutes and keep stirring them every fifteen minutes or so.
- At 30 minutes, reduce the oven temperature to 175 degrees.
- After 35-40 minutes, remove from oven and sprinkle on the remaining spices and the rest of the olive oil.
- Toss well and put the tray back in the oven for 3-4 minutes. (Be careful at this stage as any longer will result in the spices burning)
- Let channa cool and store in an airtight container.
- Enjoy as a healthy snack throughout the day!