A crunchy, oven-baked take on classic Bombay mix: spiced chickpeas with roasted peanuts, coconut and curry leaves. Simple, moreish, and perfect for sharing.
Serves 4–6 ~35 mins Vegan 190kcal 5g fibre
Ingredients
- 2 × 400g tins chickpeas, rinsed and drained
- 1 tsp extra virgin olive oil
- 1 tsp caraway seeds
- 1 tbsp medium curry powder
- 4 tbsp unsalted peanuts
- 2 tbsp desiccated coconut
- 2 tbsp curry leaves (optional)
- 2 tbsp raisins or golden sultanas
- Sea salt
Method
- Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking tray with parchment.
- Rub the drained chickpeas dry with a clean tea towel — the drier they are, the crunchier they will roast. (If some skins come off, that’s fine and helps the crunch.)
- Place the chickpeas in a bowl. Add the oil, caraway seeds, curry powder and a pinch of salt; toss well to coat.
- Spread the chickpeas on the tray and roast for 15 minutes. Remove the tray, add the peanuts, and roast for 7 minutes more. Add the coconut and curry leaves (if using) and roast for a further 5 minutes.
- Remove from the oven and allow to cool completely. If the chickpeas aren’t fully dry, extend roasting by 5 minutes at a time, watching the nuts and coconut so they don’t burn.
- Once cooled, stir in the raisins and a little extra salt to taste. Store in an airtight container.
Serving & storage
Tip: Keeps crisp for up to 1 week in an airtight jar. If it softens, re-crisp on a tray at 160°C for 5–8 minutes and cool fully before storing.
