Ingredients — what you'll need
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- 5 gram Garam Masala Spice Blend
- 5 gram Smoked Paprika
- 5 gram Garlic
- 50 milliliter Olive Oil
- 5 gram Whole chilli pepper
- 10 gram Salt
- 500 gram Chickpeas (dried)
Step-by-step method
At a glance
You'll transform drained chickpeas into a crispy, addictive snack by roasting them with generous amounts of oil and stirring every ten minutes — the key is getting them completely dry at the start and holding off on spices until after roasting to prevent burning. The whole process takes about 45 minutes, and you'll want to season them while still warm with your choice of spice blends, from chili heat to garam masala to smoked paprika.
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Prepare the chickpeas
Let the cooked chickpeas drain well and dry thoroughly. Do the same with canned chickpeas, but rinse them well first. Tip them onto a roasting tray or baking sheet. They should feel dry to the touch. Pick out any loose skins or damaged chickpeas.
Ingredients
- 500 gram Chickpeas (dried)
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Don't skimp on the oil
Drizzle with olive oil, and be generous — the more oil you use, the crispier they'll turn out. For two cans of chickpeas, use about three to four tablespoons of oil.
Ingredients
- 50 milliliter Olive Oil
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Roast
Season with salt and mix well. Don't add any spices at this stage, as they would burn in the oven. Roast in an oven preheated to 200°C, on the middle shelf. Stir every ten minutes so they brown evenly. Roast for about half an hour in total, until crispy.
Ingredients
- 10 gram Salt