Chickpeas, commonly used in hummus and Middle Eastern cuisine, become a crispy, savory snack when roasted. You can season roasted chickpeas in any number of ways, but skip the salt if you do not want to add sodium. Roasted, unsalted chickpeas are a healthy choice to satisfy cravings without sabotaging your diet.
1 cup dried Chickpeas
1 tsp oil
1/2 tsp garam masala powder
1/8 tsp Kashmiri Red Chili powder
Salt to taste
Soak the Chickpeas overnight. Drain and rinse the chickpeas well.
Now place it covered with fresh water. Cook for 3 whistles or about 8-9 minutes.
Drain the chickpeas well make sure the chickpeas is dry. You can also use paper towel to dry it out.
Preheat Oven to 350F. To the drained chickpeas add the seasoning of your choice. You can add them after they are roasted too.
Heat some oil in a skillet on stove top and roast them for 1-2 minutes before moving them to the oven. Try this if you keep finding your chickpeas not crunchy enough.
Give them a good mix. I line a baking sheet with parchment and spread out the chickpeas on it.
Bake for about 45 minutes or until crisp and golden Make sure to shake the tray intermittently to redistribute the Chickpeas.
Keep them stored at room temperature in an air tight container. Depending on the place, it will keep crispy anywhere from 2 days to 1 week. During winter months stays crispy only for 2 days max, hence I make only small portions. Immensely addictive and nutritious snack to keep handy.