Snacks · Indian
Masala roasted chickpeas
Crunchy oven-roasted chickpeas with garam masala, turmeric and a squeeze of lemon; good warm or packed for later.
- Serves
- 4
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 servings- 480 g canned chickpeas, drained
- 1 tbsp vegetable oil
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
Method
Heat the oven to 200C (400F). Dry the chickpeas very well on a clean towel.
Toss with the oil and spread on a tray. Roast for 25 to 30 minutes, shaking twice, until crisp.
Toss the hot chickpeas with the garam masala, turmeric, cayenne, salt and lemon juice. Cool on the tray; keeps 3 days in a jar.