Fortunately, Martin has an appreciation for Desi snacks and for cooking adventures. He decided that he would make masala roasted chickpeas, similar to the kind you can get at your local Pakistani/Indian grocery store but without the mustached man staring you down from behind the counter (kidding, kidding they aren’t all mustached).
masala roasted chickpeas
makes about 2 cups
1 15 oz can organic chickpeas
1 tbsp olive oil
1 tbsp chunky sea salt
2 tsp garam masala
1. Heat oven to 400 degrees. Pour chickpeas into a colander, rinse and drain. Pat dry.
2. Toss the chickpeas with olive oil and spread out onto a large cookie sheet.
3. Roast for 50-60 minutes, turning every 10 minutes. Chickpeas should be brown, crispy and completely dry.
4. Once baked, toss with salt and garam masala.