Description
These crunchy masala roasted chickpeas are salty, spicy, and dangerously easy to snack on by the handful. They come out crisp with warm Indian spices and just enough heat to keep you reaching for more.
Ingredients
Scale
- 2 cans chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tsp paprika or Kashmiri red chili powder
- 1 tsp cumin, roasted and roughly crushed
- 1/4 tsp garlic powder (optional)
- 1/2 tsp garam masala powder
- Salt, to taste
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Line a large baking tray with greaseproof paper.
- Drain the 2 cans of chickpeas really well, then spread them onto a clean kitchen towel.
- Gently rub them dry, because extra moisture is what stops them from getting crunchy. If a few skins fall off, that’s totally fine.
- Add the dried chickpeas to a mixing bowl with 2 tbsp olive oil, 1 tsp paprika or Kashmiri red chili powder, 1 tsp roasted crushed cumin, 1/4 tsp garlic powder, 1/2 tsp garam masala powder, and salt to taste. Stir until every chickpea is coated properly.
- Spread the chickpeas onto the prepared baking tray in a single layer.
- Don’t overcrowd the tray, as they’ll steam instead of roast.
- Cover loosely with another sheet of greaseproof paper for the first part of baking.
- Bake at 400⁰F (200⁰C) for 30 to 45 minutes, stirring every 10 minutes so they roast evenly.
- Once the chickpeas look deep golden and feel firm, reduce the oven temperature to 210⁰F (100⁰C).
- Bake for another 10 to 15 minutes for extra crunch. If you like them really crisp, leave them in a little longer, but keep an eye on them because they can suddenly darken near the end.
- Let the chickpeas cool completely on the tray before storing.
- They crisp up even more as they cool, so don’t judge them too early, straight from the oven.
Notes
Prepared, tried, and tested by Preshana
