Roasted Chickpeas with Garam Masala
%20roasted%20with%20olive%20oil%2C%20salt%20and%20garam%20masala%20(Indian%20spice)%20until%20golden%20brown%2C%20light%20and%20crispy.)
Yield: 3 cups
Cook Time: 65-75 minutes
Tips: See recipe for tips on how to remove chickpea skins. The kids can help with this step!
Suggestion: Delicious as a healthy snack for parties or anytime. Loved by all ages!
This Roasted Chickpeas with Garam Masala recipe is a great way to serve a tasty snack that has a delightful crispy crunch as well as nutritional health benefits! This fun
appetizer recipe features chickpeas (also known as garbanzo beans), garam masala, olive oil and salt. All you'll need to make this crunchy snack is 4 cans of garbanzo beans, olive oil, salt and some garam masala (an Indian spice often found (in jar form) in traditional grocery stores in the international isle, and easily found in Indian or international grocery stores). The chickpeas are rinsed, the skins are removed, then they are baked for around an hour with the oil, salt and garam masala. The beans will gradually turn from a cream color to a light to medium brown, will shrink a bit, and will become nice and crispy, much like those roasted and dried spicy peas and other roasted vegetable snacks you might find packaged or in bulk bins. Roasted chickpeas are somewhat similar to the crunch of corn nuts, yet are more porus, thus easier to bite into.
Recipe▼
Ingredients
- 4 15-oz. cans garbanzo beans (chickpeas)
- 6 tablespoons olive oil, divided
- 4 teaspoons garam masala, divided
- 1 teaspoon fine salt, divided
Directions
Preheat oven to 350° F.
Drain chickpeas into a collander, then briefly rinse. Place one batch of chickpeas at a time (as many as will comfortably fit) in between two kitchen towels. Flatly place both hands on top of top towel and gently roll beans around to help soak up excess water and slough off papery skins. (Tip: If some skins did not slough off, try briefly and gently rubbing again with towel. Any papery skins still attached to beans can easily be removed by holding chickpeas (one at a time) in one hand, and gently pinching the chickpea with the other hand, removing the skin. If fingers become sticky and dry, have a small bowl of water nearby and dip your fingers into the water as needed.) Discard skins.
On center of both baking sheets, pour 3 tablespoons of olive oil, then top with 2 teaspoons of garam masala and 1/2 teaspoon salt. Smash and mix oil mixture on both baking pans with tines of a fork until thoroughly combined. Pour 1/2 of chickpeas over each oil mixture, then gently toss with a flat spatula until all chickpeas are evenly coated. Gently spread beans with spatula so all beans are touching the pan in an even layer.
Bake in oven for 65-75 minutes or until chickpeas are crisp all the way through, stirring with spatula every 20 minutes or so. Serve warm or at room temperature.
Drain chickpeas into a collander, then briefly rinse. Place one batch of chickpeas at a time (as many as will comfortably fit) in between two kitchen towels. Flatly place both hands on top of top towel and gently roll beans around to help soak up excess water and slough off papery skins. (Tip: If some skins did not slough off, try briefly and gently rubbing again with towel. Any papery skins still attached to beans can easily be removed by holding chickpeas (one at a time) in one hand, and gently pinching the chickpea with the other hand, removing the skin. If fingers become sticky and dry, have a small bowl of water nearby and dip your fingers into the water as needed.) Discard skins.
On center of both baking sheets, pour 3 tablespoons of olive oil, then top with 2 teaspoons of garam masala and 1/2 teaspoon salt. Smash and mix oil mixture on both baking pans with tines of a fork until thoroughly combined. Pour 1/2 of chickpeas over each oil mixture, then gently toss with a flat spatula until all chickpeas are evenly coated. Gently spread beans with spatula so all beans are touching the pan in an even layer.
Bake in oven for 65-75 minutes or until chickpeas are crisp all the way through, stirring with spatula every 20 minutes or so. Serve warm or at room temperature.
