Crispy Indian-Spiced Roasted Chickpeas
A crunchy, savory snack from two cans of chickpeas. They roast plain until crisp, then get the seasoning while they are still hot, and they keep crunching as they cool.
Photography is illustrative. Every recipe is tested.
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons Tikka Twist Signature Blend, Mild or Hot
Contains: Soy, Wheat.
Using the blend
2 teaspoons
Roast the chickpeas with oil only and season them in a bowl the moment they come out. Forty minutes at 400°F would scorch the blend, while the hot oil on a just-roasted chickpea takes the seasoning evenly.
Method
- 01
Heat the oven. Heat the oven to 400°F with a rack in the middle.
- 02
Dry the chickpeas. Spread the chickpeas on a clean towel and rub them dry. Let any loose skins fall away and discard them. Dry chickpeas crisp; damp ones steam and stay chewy.
- 03
Oil and spread out. Toss the chickpeas with the olive oil on a rimmed sheet pan and spread them in a single layer.
- 04
Roast until crunchy. Roast 35 to 40 minutes, shaking the pan every 10 minutes, until they are deep golden and rattle when you shake the pan. Bite one: the center should be dry and crisp, not soft.
- 05
Season while hot. Tip them into a bowl while still hot, sprinkle over the 2 teaspoons of Tikka Twist and toss until evenly coated.
- 06
Cool to crisp. Spread them back on the pan and let them cool completely; they crisp further as they cool. Keep leftovers loosely covered at room temperature and eat within 2 days, because they soften in a sealed jar.