Masala Roasted Chickpeas
Bet you can’t eat just one!
Makes: 8 servings
2 19-oz (540 mL) cans chickpeas 2 tbsp (30 mL) vegetable oil 1/2 tsp (2 mL) sea salt, or to taste 1 tsp (5 mL) cumin seeds 1 tsp (5 mL) coriander seeds 1/2 tsp (2 mL) fennel seeds 1/2 tsp (2 mL) smoked paprika 1/2 tsp (2 mL) sweet paprika 1/2 tsp (2 mL) ground cinnamon 1/4 tsp (1 mL) ground allspice 1/4 tsp (1 mL) ground ginger 1/4 tsp (1 mL) freshly ground black pepper 1/8 tsp (1/2 mL) cayenne pepper
1. Heat the oven to 350 F (175 C). Drain the chickpeas and rinse well in a colander under cold running water. Let the chickpeas drain for 10 minutes then spread them out on to a kitchen towel to dry further while you assemble the spices.
2. Grind the cumin, coriander and fennel seeds. Combine with the remaining spices.
3. Transfer the chickpeas to a large, parchment lined, rimmed baking sheet. Toss with the oil, spices, and salt. You can do this a few hours in advance. Cover and refrigerate. Roast for 30-40 minutes, shaking the baking sheet every 15 minutes to redistribute the chickpeas. When they’re done, the chickpeas should be dry and slightly chewy. But, you can take them out before that time if you would like them softer. Try one after 20 minutes to see. Remove from the oven and serve warm.