- 4 cups Chickpeas cooked (See Note 1)
- 4 tablespoons Olive Oil
- 2 teaspoons Paprika or Kashmiri Red Chili Powder
- 2 teaspoons Cumin or Jeera powder
- 1/2 teaspoon Garlic Powder optional
- 1 teaspoon Garam Masala Powder
- Salt to taste
Drain water completely from the chickpeas and dry them using a kitchen towel. I like to place them in a single layer between two kitchen towels to get rid of as much water as possible and then leave them outside for half an hour or so.
Pre-heat oven to 200 degrees or 400 degree Fahrenheit.
Lay them on a roasting tray in a single layer and drizzle with 2 tablespoons Olive Oil and sprinkle with salt. Mix well.
Let them roast in the oven for 30-40 minutes and keep stirring them every fifteen minutes or so. Reduce the oven temperature to 175 degrees at the 30 minute mark.
After 35-40 minutes, remove them from the oven and sprinkle with all the other spices and remaining olive oil. Toss well and put the tray back in the oven for 3-4 minutes. Any longer will burn the spices so be careful at this stage.
Let them cool completely before storing them in an airtight container. The chickpeas stay crisp and crunchy for up to a week.
If using canned chickpeas, drain completely.
Feel free to use your own spice blend. I love using honey and mustard oil for a honey mustard blend too.
The nutritional information below is for 6 servings.
Calories: 804kcal | Carbohydrates: 93g | Protein: 30g | Fat: 37g | Saturated Fat: 5g | Sodium: 29mg | Potassium: 1036mg | Fiber: 26g | Sugar: 16g | Vitamin A: 1099IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 11mg