Did you know that a can of chickpeas and a little salt and spice can make a crunchy, terribly addictive snack? It’s so easy! Here’s how…
When you roast chickpeas they shrivel up just a little into dry and crunchy globes. They’re like wasabi peas – tiny, easy to eat, and addictive. We shake salt and garam masala over ours.
We just discovered this little technique, but it’s quite popular – you can find many recipes on the internet for roasted and fried chickpeas. Here’s how we do it. Have you ever tried this, and how do you make them?
Spicy Oven-Roasted Chickpeas
about 2 cups
1 15 ounce can organic chickpeas
1 tablespoon of olive oil
1 tablespoon chunky sea salt
2 teaspoons spice like garam masala
Heat the oven 400°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.
Toss the chickpeas with the olive oil and spread out on a large cookie sheet. Roast for 30-40 minutes or until brown and crispy. Turn and stir every ten minutes so they don’t burn.
Take out and toss to taste with salt and spices.