Ceci croccanti arrostiti al masala indiano

Ingredienti

• 4 cups Chickpeas (cooked (See Note 1))
• 4 tablespoons Olive Oil
• 2 teaspoons Paprika (or Kashmiri Red Chili Powder)
• 2 teaspoons Cumin (or Jeera powder)
• 1/2 teaspoon Garlic Powder (optional)
• 1 teaspoon Garam Masala (Powder)
• Salt (to taste)

Preparazione

1. 1

   Drain water completely from the chickpeas and dry them using a kitchen towel. I like to place them in a single layer between two kitchen towels to get rid of as much water as possible and then leave them outside for half an hour or so.

2. 2

   Pre-heat oven to 200 degrees or 400 degree Fahrenheit.

3. 3

   Lay them on a roasting tray in a single layer and drizzle with 2 tablespoons Olive Oil and sprinkle with salt. Mix well.

4. 4

   Let them roast in the oven for 30-40 minutes and keep stirring them every fifteen minutes or so. Reduce the oven temperature to 175 degrees at the 30 minute mark.

5. 5

   After 35-40 minutes, remove them from the oven and sprinkle with all the other spices and remaining olive oil. Toss well and put the tray back in the oven for 3-4 minutes. Any longer will burn the spices so be careful at this stage.

6. 6

   Let them cool completely before storing them in an airtight container. The chickpeas stay crisp and crunchy for up to a week.