Dry roasted chana or whole black gram (chickpeas) are typically eaten as a snack in India. The nutritional data proves chana to be an amazing source of protein, fiber, folate, minerals and fatty acids. This snack is low in fat and packed with energy, and it works well to satisfy hunger, keeping blood sugar levels stable. You can read more at WH Foods.
You can find packaged chana at your local Indian store, like this:
Or you can make them yourself, spicing them up however you like! There are two ways to do it yourself.
1. Soak dry chana for 6 hours or overnight. Then boil them for 15 minutes or until they are tender but do not burst from their skin. Drain fully and dry with a clean towel.
2. Or you can use canned chana that have already been boiled. Drain fully and dry with a clean towel.
Once you have your cooked chana, heat your oven to 400F. Roast the chana for 20 minutes, mixing them around halfway through. Take them out and cool them completely. Then re-bake them at 400F for 10-15 minutes, tossing frequently, until the chana is crunchy and golden. Cool them completely before storing them.
For a great variation, you can add a bit of oil to the chana before you roast them. Sprinkling them with any number of spices after they emerge from the oven (if your spices are raw, you can add them to the peas before they bake). A combination of salt, chili powder and turmeric would be great, squeezing fresh lime juice on them upon serving. Or you could use salt and chaat masala that you find at the Indian store. Try them with any spice or herb you like. Experiment and enjoy!