- 45 minutes
- Prep 10 minutes
- Cook 35 minutes
- Serves 8
Our own recipe. The photograph is AI-generated.
Ingredients
- 2 tins (400g each) chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chilli powder
- Half a teaspoon garam masala
- Half a teaspoon salt
- Optional: 1 teaspoon amchur (dried mango powder, for a sour tang)
Let's cook
- Heat the oven to 200C (180C fan). Line a large baking tray with baking paper.
- Tip the drained chickpeas onto a clean tea towel and rub them dry. Any loose skins that come off, throw away. Dry chickpeas get crunchy; wet ones steam and stay soft.
- Spread the chickpeas on the tray in a single layer, drizzle with the oil and shake the tray to coat them.
- Roast for 30 to 35 minutes, shaking the tray every 10 minutes, until they are golden and crisp right through. Bite one to check: it should crunch, not squash.
- While they roast, mix the cumin, chilli powder, garam masala, salt and amchur, if using, in a small bowl.
- As soon as the chickpeas come out of the oven, sprinkle over the spice mix and toss well. The spices stick best while they are hot. Leave to cool on the tray; they get crunchier as they cool.
Tips
- Keep them in a jar with the lid loosely on for up to 3 days. A tightly sealed jar can make them go soft.
- If they soften, crisp them again in the oven at the same heat for 5 minutes.
Swaps
- Milder for children: use sweet paprika instead of the chilli powder.
- No amchur: finish with the grated zest of 1 lime.
Tags
In Plant powered.
None of the 14 allergens is in this recipe as written. Garam masala is usually only whole spices, but some blends are packed with mustard or other allergens, so check the label.
Check every packet for allergens.