Roasted Chickpeas with Garam Masala
Photo: Annabelle Breakey
These addictive snacks flew out of our test kitchen. They're great on salads, too.
How to Make It
Step 1
1
Preheat oven to 350°. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins. Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tbsp. oil, 1 tsp. garam masala, and 1/2 tsp. salt and mix well to coat. Spread in an even layer.
Step 2
2
Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like. Serve warm or at room temperature.
Ingredients
4 cans (15 oz. each) chickpeas (garbanzos), rinsed and drained well
6 tablespoons olive oil
2 teaspoons garam masala
About 1 tsp. fine sea salt
Directions
Step 1
1
Preheat oven to 350°. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins. Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tbsp. oil, 1 tsp. garam masala, and 1/2 tsp. salt and mix well to coat. Spread in an even layer.
Step 2
2
Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like. Serve warm or at room temperature.
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