Roasted Chickpeas
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.
Garam Masala Roasted Chickpeas
Ingredients
1 16-ounce can chickpeas (also called garbanzo beans)
1 tablespoon olive oil
1/2-1 tablespoon garam masala (totally depends your taste)Method
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.
I’d like to note that these are best enjoyed on the same day as roasting; the chickpeas lose their crunchiness by the next day.
