In the health/natural foods section of our local grocery store while we were in Sydney, there was a jar of roasted chickpeas that we liked to buy and snack on once in a while. I’ve seen a few recipes on how to make your own roasted chickpeas, so I decided to try it out for myself.
I used garam masala and olive oil to coat the chickpeas. The jar of roasted chickpeas we bought at the store were really crunchy, like we were biting into a peanut. The ones I roasted myself were crunchy on the outside, but still a bit soft inside.
They were very nice though and make a great snack. My husband thought they tasted like chicken skin (that means that he liked them!)! Both of my chidren liked them as well, which was quite surprising.
- 1 16-ounce can chickpeas (also called garbanzo beans)
- 1 tablespoon olive oil
- ½-1 tablespoon garam masala (totally depends your taste)
- Drain chickpeas and thoroughly rinse in a colander under cold water. Pat dry with paper towels and place into a bowl. Add olive oil and garam masala and toss to completely coat chickpeas.
- Arrange chickpeas in a single layer on a baking sheet; bake at 350F for 35-50 minutes, depending on your desired level of crunchiness.