Servings: 4
Equipment
- Kitchen towel
Ingredients
- 1 can chickpeas drained and rinsed (15 oz)
- 1½ tablespoons oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder adjust to taste
- ½ teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon salt or to taste
Instructions
- Preheat the oven to 400℉. Line a baking tray with parchment paper.
- Pat the chickpeas dry thoroughly with a clean kitchen towel to ensure crispiness.
- In a large bowl, toss the chickpeas with oil, cumin, coriander, turmeric, chili powder, garam masala, chaat masala, and salt until evenly coated. Spread the chickpeas in a single layer on the tray.
- Roast for 25-30 minutes, shaking the tray halfway through, until golden and crunchy. Let cool completely before serving or storing in an airtight jar.
Notes
- For the best crunch, peel off loose chickpea skins before roasting. If using canned chickpeas, drain and rinse thoroughly.
- For extra crispiness, after roasting, turn off the oven and let chickpeas sit inside with the door slightly open for 10 minutes.
- Store cooled roasted chickpeas in an airtight jar at room temperature for up to 3 days.
Nutrition
Calories: 55kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 301mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!