Roasted chickpeas are all the rage on food sites far and wide. So, this I may be the last one to the party (I usually am), look but here comes my obligatory roasted chickpea post. I shall feel like an outsider no more!
These crunchy nuggets are popular for very good reason. Reasons, melanoma really. Some are…
- They’re delicious!
- Only 4 ingredients
- Ridiculously easy to make and fool-proof
- Good for you! (Pure protein and fiber!)
- Did I mention that they are delicious?
They’re also versatile little guys. They add great crunch to salads, fill in nicely for croutons on soup or simply make a perfect snack while you watch the Top Chef season finale. I seasoned this batch with Garam Masala, which gave them a nice Indian flavor. Last time, I used smoked paprika. Sigh, I am obsessed with smoked paprika. And now, I’m obsessed with roasted chickpeas. Make these and you’ll soon be addicted, too.
Garam Masala Roasted Chickpeas
Feel free to use any spice you like, or a blend of spices. Indian curry powders are great here, as are all kinds of paprika or chili powder. Experiment!
2 15-oz cans chickpeas
1 tbsp. olive oil
2 tsp. Garam Masala
1 tsp. fine-grain sea salt
Preheat the oven to 375°. Drain the chickpeas in a colander and rinse very well. Let them dry for 5 minutes or so, then place them in a big bowl. Add the olive oil, Garam Masala and sea salt. Using your hands (or a spoon, I suppose), toss until the chickpeas are evenly coated.
Spread them out on a rimmed cookie sheet so that they’re not overlapping, then bake for 40 – 45 minutes, tossing the pan occasionally. They’re done when they’re crisp and crunchy.
Let them cool completely, then store in an airtight container for up to a week (as if they’d last that long).