The Butler's Table

Chana Masala Crispy Chickpeas

Oven-roasted chickpeas with chana masala seasoning and a dry-first method for a crisp, crunchy finish.

Indian Indian Vegetarian Vegetarian Gluten-free Gluten-free Beans Beans Oven Oven Beans Beans Snack Snack Side Side

Ingredients

Method

  1. Dry the chickpeas

    Drain and rinse the chickpeas, then dry them extremely thoroughly with kitchen paper. They should be as close to bone dry as possible.

  2. Roast without oil

    Preheat the oven to 210 degrees C conventional or 190 degrees C fan. Spread the chickpeas in a single, uncrowded layer across trays. Roast without oil for 15 minutes to 20 minutes to drive off moisture.

  3. Season

    Remove the trays from the oven. Toss the hot chickpeas with the olive oil, chana masala, and salt until evenly coated.

  4. Roast until crisp

    Return the chickpeas to the oven for 20 minutes to 30 minutes, shaking the trays every 10 minutes, until properly crisp and crunchy.

  5. Cool

    Leave the chickpeas to cool on the trays before serving; they will crisp further as they cool.

Notes

Each tin of chickpeas is 400 g before draining.

Do not seal the chickpeas in a container while they are still warm, because trapped steam will soften them.