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Chickpea Poppers

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“Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she recommends cooking a large batch of chickpeans in a slow cooker, using one-half for this recipe and freezing the remainder for later use. If you do not want to make your own masala, experiment with commercial masala spice blends. Serve as a snack, in salads instead of croutons or in soups. Posted for ZWT8.”
4 cups

Ingredients Nutrition


  1. Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
  2. Mix together all the ingredients in a large bowl, coating the chickpeas well.
  3. Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
  4. Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
  5. Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
  7. Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
  8. Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas.
  9. Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
  10. Cook on high 4 hours.
  11. Rinse the beans with cold water to stop the cooking process; drain excess liquid.
  12. Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.

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