Roasted Chickpeas with Garam Masala
These addictive snacks flew out of our test kitchen. They're great on salads, too.
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1 Hour, 30 Minutes
- Calories: 160
- Calories from fat: 51%
- Protein: 5.2g
- Fat: 9.1g
- Saturated fat: 1g
- Carbohydrate: 15g
- Fiber: 3.8g
- Sodium: 283mg
- Cholesterol: 0.0mg
- 4 cans (15 oz. each) chickpeas (garbanzos), rinsed and drained well
- 6 tablespoons olive oil
- 2 teaspoons garam masala
- About 1 tsp. fine sea salt
- 1. Preheat oven to 350°. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins. Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tbsp. oil, 1 tsp. garam masala, and 1/2 tsp. salt and mix well to coat. Spread in an even layer.
- 2. Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like. Serve warm or at room temperature.
Make ahead: Up to 1 week, chilled airtight.
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