These crispy, spicy chickpeas take absolutely no time to throw together, and they make a wonderful snack, garnish, or added protein, whether you’re looking for something snacky or something to plump up a meal. My current favorite way to eat them (aside from just eating them as they are, which is simply wonderful) is to throw them on a pile of quinoa, chopped raw spinach, and avocado, then drizzle everything with a touch of balsamic vinegar and olive oil. The spices are just perfect and the tiny kick of heat makes for a nice surprise.
Last Year: Slow-Cooked Beans and Huevos Rancheros
Crispy Roasted Masala Chickpeas Recipe
2 tablespoons olive oil
1 ½ cups cooked, drained chickpeas
2 teaspoons garam masala (a commonly found Indian spice blend)
¼ teaspoon chili powder (or cayenne pepper, if you want things a little spicier)
salt and pepper to taste, if needed
Preheat oven to 400 degrees Fahrenheit.
Heat a large oven-proof skillet over high heat. Add olive oil, then add drained chickpeas. Sprinkle over garam masala and cayenne pepper, and stir to combine. Sauté the chickpeas and spices, stirring occasionally, for 2 minutes, then place the skillet in the heated oven. Roast the chickpeas in the oven for 15 to 20 minutes, until they are crisp and golden. Taste for seasoning, and add a bit of salt and pepper if you think it is necessary (garam masala spice blends contain different levels of salt, so it is important to hold off on adding more salt until after the chickpeas have been roasted).
Eat the chickpeas as is, or add to salads or soups.
Savory Salty Sweet 
These are delicious (I know, I’ve had them before) but now I know how easy they are I can make them and snack on them to my heart’s content. Nom nom nom
sounds like a great snack food…..
Oh, I wish I had a batch of these right now. They’d make a perfect first snack before the buttery, chocolatey cookies. 🙂
I like the way you think.
I made these with curry powder–delish! Such a good idea to toast the spices in the pan first and put them in the oven hot. I’ll be doing that from now on!
I usually have a supply of garbonzo beans on hand, using them mainly for hummus. This recipe sounds like something my family and I would love, not only for snacks, but adding to rice dishes before eating. I am excited about trying this!
These look wonderful! Garam masala and chickpeas go so well together… it’s like portable channa masala. And I am a sucker for any recipe that let’s me use my cast iron pan at its full potential– first on the stovetop, then in the oven. : )