Indian-Inspired Roasted Chickpeas

For a crunchy side dish or salad topping, try these crunchy roasted chickpeas. They lose their crunch as they cool, so be sure to eat them warm. However, if you have leftovers they do make for a delicious chewy snack!

Recipe by Kimme Hargrove Photographed by Joe Worthem

2 15-ounce cans chickpeas, dried a bit

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon Garam Masala

Heat oven to 400°F.

Drain chickpeas and dry between paper towels or kitchen towels for at least 30 minutes.

Place chickpeas on a baking sheet and drizzle with olive oil. Sprinkle with salt and stir until coated.

Roast for 25-35 minutes, stirring every 10 minutes, until slightly golden brown (the beans might “pop” while cooking, and that’s okay).

Sprinkle the remaining spices over the chickpeas, and stir to combine. Serve warm.

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