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Bombay Mix

Rob Hobson
Article written by Rob Hobson

Date published 27 October 2025

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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

  1. Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking tray with parchment.
  2. 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.)
  3. Place the chickpeas in a bowl. Add the oil, caraway seeds, curry powder and a pinch of salt; toss well to coat.
  4. 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.
  5. 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.
  6. 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.

Nutrition tip: This high-fibre, protein-rich snack provides sustained energy, but if you follow a plant-based diet, it may lack vitamin B12 — an essential nutrient for red blood cell formation and energy release. Consider pairing this snack with a vegan-friendly multivitamin to help support energy, immunity and overall wellbeing.

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Rob Hobson

About Rob Hobson

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.

robhobson.co.uk