These roasted chickpeas are seasoned with Indian spices to make crisp, spicy little nibbles. This is one snack that you can feel good about munching!
Ingredients
- canned chickpeas: 2 cups (drained)
- lemon juice: 1 Tbsp
- olive oil: 2 Tbsp
- brown sugar: 1 tsp
- ½ teaspoons ground cumin: 1 piece
- ground coriander: 0.5 tsp
- ground cinnamon: 0.25 tsp
- Garam Masala: 1 tsp
- pinch ground black pepper: 1 piece
- pinch cayenne pepper: 1 piece (to taste)
- salt: 0.5 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
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Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.
