Description
Roasted chickpeas with Indian spices are a healthy alternative to snacking on chips.
Ingredients
Units
Scale
- 1 15 ounce can of chickpeas, or 2 cups cooked chickpeas, drained and rinsed
- 1 tablespoon grape seed oil
- Pinch of cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/4 teaspoon garlic powder
- 1 teaspoon garlam masala
Instructions
- Preheat oven to 350 degrees. Use paper towels to dry off the chickpeas as thoroughly as you can. Do not skip this step. Making sure the chickpeas are really dry is the key to achieving the ultimate crunch.
- Place the dry chickpeas on a rimmed baking sheet. Add the tablespoon of oil and mix the beans until well coated.
- Add the spices and stir to coat. I find it is easiest to mix with my hands.
- Place in the oven for 45-55 minutes, or until the chickpeas are crispy. Stir them every 10 minutes so they cook evenly. Make sure to watch them closely during the last 10 minutes so they don’t burn.
- Allow to cool for 5 minutes. Serve warm or room temperature. Store leftovers in an airtight container for up to 2 days. They tend to lose their crispiness after 1 day, but I think they’re still good. I bet you won’t have an issue scarfing the whole batch down in one sitting. Enjoy!
