Indian Roasted Chickpeas

• Vegan
• Gluten free

• Produce

  • 2 cans Chickpeas, Cooked
  • 1/4 tsp J.r. watkins garlic powder

• Baking & Spices

  • 1 tsp J.r. watkins curry powder
  • 1 tsp J.r. watkins garam masala
  • 1/8 tsp J.r. watkins white pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on aspicyperspective.com

Ingredients

• 2 cans (3 cups) cooked chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon J.R. Watkins Curry Powder
• 1 teaspoon J.R. Watkins Garam Masala
• 1/4 teaspoon J.R. Watkins Garlic Powder
• 1/8 teaspoon J.R. Watkins White Pepper
• 1/2 teaspoon sea salt

Directions

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Rinse the chickpeas and dry thoroughly with a paper towel. Then remove any loose skins. Pour the dried chickpeas out onto the baking sheet and drizzle with olive oil. Shake the pan to coat the chickpeas in oil. Sprinkle the curry powder, garam masala, garlic powder, white pepper and salt over the chickpeas and then shake the pan again to evenly distribute the spices. Bake in the oven for 15 minutes, then toss and mix the chickpeas and return to the oven for another 15 minutes. **If you want your chickpeas to be extra crunchy, turn the oven off and leave the chickpeas in the oven for another 15-20 minutes. Remove and cool before eating. Store in an air-tight container.