su-Roasted Chickpeas with Garam Masala
Photo: Annabelle Breakey
Yields Makes 3 cups (serving size: 1/4 cup) Total Time 1 hr 30 mins
AuthorCharity Ferreira

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.

Roasted Chickpeas with Garam Masala