I have been wanting to try and make these for ages and after reading mixed reviews on crunchiness and how to cook them I hadn’t got round to deciding which way I should go. Luckily another food bloggers recipe, which was a comparison to bake with or without oil had an outcome that it didn’t make a difference, I thought good that clears that up, I will give it a go myself. It was time consuming to get all the skins off but after that job has been done the rest is easy. I love garam masala and tend to add it to many things to add a kick of flavour so it seemed like the perfect seasoning for these tasty little morsels. So I have seen a lot of comments regarding getting the chickpeas crispy and I must admit when my husband and I tried them when they came out the oven and they were warm I felt rather disappointed as I didn’t feel they were ‘crunchy’ at all, however we put the remainder in an airtight container and 3 days later my husband has a handful while cooking and guess what, we have crunchy tasty chickpeas and I have now decided they are worth all of the effort.
- 1 can of chickpeas
- 1 tbsp garam masala
- 2 tsp sea salt
- small thumbnail piece of butter
- Pre heat oven to 190 degrees (fan)
- Drain the chickpea’s and rinse well under cold water, drain as much of the water off as possible by swirling the chickpeas. Discard any skins that you can see.
- Tip the chickpea’s onto a clean tea towel and fold over the sides and lightly rub the chickpeas to dry them off as much as possible. Again discard any skins.
- Place the chickpeas on an oven tray and bake in the oven for 35 minutes.
- Melt the butter in a pan
- Once the chickpeas have cooked pour of the butter and stir to coat all the chickpeas. Add the garam masala and salt to bowl mix and then sprinkle over the cooked chickpeas (the butter allows the spices to stick) and again stir so the chickpeas are covered.
- If you want them nice and crunchy, store in airtight container leave for a couple of days and serve.