Ingredients
1 (15-ounce) can chickpeas
3 tablespoons extra-virgin olive oil
1/2 teaspoon garam masala
Kosher salt and freshly ground pepper
Preparation
Drain, rinse, and spread chickpeas on paper towels. Let air-dry for 1 hour, then pat dry.
Preheat oven to 400 degrees.
Pour oil onto a rimmed baking sheet and preheat in oven for 10 minutes. Carefully remove pan from oven and add chickpeas. Toss to coat. Roast, stirring a few times, until golden and crispy, 30 to 35 minutes. Let cool to room temperature, then toss in a bowl with garam masala, 1/2 teaspoon salt, and a pinch of pepper. Chickpeas can be stored in an airtight container at room temperature up to 5 days.
