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Crunchy Chickpeas

Crunchy Chickpeas

These crunchy chickpeas are a very simple, savory snack with the qualities of dryness, spiciness, and roughness, which are beneficial for Kapha and Pitta and a bit dry for Vata.

Equipment needed

qualities of dryness, spiciness, and roughness

1 cookie sheet

1 piece parchment paper


1 pound cooked garbanzo beans

1-2 Tablespoon of ghee or olive oil

1 Tablespoon kosher salt

2 Tablespoons Kapha Spice Blend* 


Cook 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 Blend

Equipment needed

Spice grinder or coffee grinder



In a super hot sauté pan, toast the cumin, coriander, fennel, and fenugreek seeds for a minute or two (until you smell their aroma). Let cool in a separate bowl to stop the cooking process.

Place the toasted spices in a spice (coffee grinder) 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.

Variations for the Doshas

For Vata: Not recommended because of dryness.

For Pitta: Use the Pitta dosha spice blend.

*This spice blend can be purchased from me at

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