Spiced Roasted Chickpeas 12.000

Dixie D. Vereen for The Washington Post; tableware from Salt & Sundry

Weeknight Vegetarian Jan 11, 2016

This party appetizer has a fraction of the fat found in nuts but is just as snackable. Consider the recipe as more of a formula; you can use any of your favorite spices and spice blends instead of the Indian chaat masala called for here. Feel free to substitute za'atar, Chinese five-spice, ras el hanout, dukkah, Old Bay, Spanish smoked paprika and more.

Make Ahead: The chickpeas can be stored in an airtight container for up to 1 week.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes about 3 cups

Ingredients
  • 3 cups no-salt-added canned or home-cooked chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt, plus more as needed
  • 1 tablespoon chaat masala or spice blend of your choice (see headnote)

Directions

Preheat the oven to 400 degrees.

Dry the chickpeas thoroughly on paper towels by gently rolling them, then spread the chickpeas in a single layer on a large rimmed baking sheet. Drizzle with the oil and toss to coat, then sprinkle with the salt. Roast, shaking the pan occasionally, until golden brown and crisp on the outside, 20 to 30 minutes.

Remove from the oven. Taste, and sprinkle with more salt as needed, then season with chaat masala (or another spice), tossing or stirring until the chickpeas are evenly coated.

For maximum crispness, serve warm; once the chickpeas have cooled, they will less be crisp but addictively chewy.

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Recipe Source

Adapted from recipes at PulsePledge.com and TheKitchn.com.

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.