There is nothing like sitting down for an evening drink with these chickpeas by one’s side. Since they come out of a can, no hard work is involved. I like to use organic canned chickpeas, but any kind will do. If you have access to an Indian grocer, do sprinkle the chickpeas with some chaat masala at the end. It gives them an extra spiciness. But this is not essential. These are best eaten the day they are made.
Recipe information
Yield
serves 4 with drinks
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Drain the chickpeas and then dry them off thoroughly with several changes of paper towels. Put them in a bowl and add the cumin, coriander, cayenne, and salt. Toss to mix. Add the chickpea or white flour and toss again. Add the oil and toss to mix well. Grease a small baking tray (7” × 10” is ideal) and empty the chickpeas into it, spreading them out evenly. Bake 15 minutes. Stir the chickpeas around and bake another 10–15 minutes. Sprinkle the chaat masala over the top if desired and toss.
