Jeff PerlmanNov 27, 20191 min readCrunchy ChickpeasUpdated: Feb 27, 2023This is a very simple, savory snack that has thequalities of dryness, spiciness and roughnessqualities of dryness, spiciness, and roughnessEquipment neededqualities of dryness, spiciness, and roughness1 cookie sheet1 piece parchment paperIngredients1 pound cooked garbanzo beans1-2 Tablespoon of ghee or olive oil1 Tablespoon kosher salt2 Tablespoons Kapha Spice Blend* DirectionsCook raw garbanzo beans in 4 quarts of water until tender, about 90 minutes.Toss the beans with the ghee or oil and combine 2 tablespoons of Kapha spice blend and the salt. Place beans on a parchment-lined cookie sheet and bake for 60-75 minutes at 350 degrees until crunchy, Let cool.Kapha Spice BlendEquipment neededSpice grinder or coffee grinderStrainerDirectionsIn a super hot sauté pan toast the cumin, coriander, fennel, and fenugreek seeds for a minute or two (until you smell the aroma of them). Let cool in a separate bowl to stop the cooking process.In a spice grinder (coffee grinder), place the toasted spices and grind to a powder. Strain the mixture through a fine strainer.Combine the sifted spices with the other ground spices.Store in an airtight container.* Recipe can be purchased from my website.Variations for the DoshasFor Vata: Not recommended because of dryness.For Pitta: Use the Pitta dosha spice blend.*This spice blend can be purchased from my website: www.threeseasonsayurveda.com
This is a very simple, savory snack that has thequalities of dryness, spiciness and roughnessqualities of dryness, spiciness, and roughnessEquipment neededqualities of dryness, spiciness, and roughness1 cookie sheet1 piece parchment paperIngredients1 pound cooked garbanzo beans1-2 Tablespoon of ghee or olive oil1 Tablespoon kosher salt2 Tablespoons Kapha Spice Blend* DirectionsCook raw garbanzo beans in 4 quarts of water until tender, about 90 minutes.Toss the beans with the ghee or oil and combine 2 tablespoons of Kapha spice blend and the salt. Place beans on a parchment-lined cookie sheet and bake for 60-75 minutes at 350 degrees until crunchy, Let cool.Kapha Spice BlendEquipment neededSpice grinder or coffee grinderStrainerDirectionsIn a super hot sauté pan toast the cumin, coriander, fennel, and fenugreek seeds for a minute or two (until you smell the aroma of them). Let cool in a separate bowl to stop the cooking process.In a spice grinder (coffee grinder), place the toasted spices and grind to a powder. Strain the mixture through a fine strainer.Combine the sifted spices with the other ground spices.Store in an airtight container.* Recipe can be purchased from my website.Variations for the DoshasFor Vata: Not recommended because of dryness.For Pitta: Use the Pitta dosha spice blend.*This spice blend can be purchased from my website: www.threeseasonsayurveda.com