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oh, thank you! i had these at a restaurant in SF recently, and loved them - definitely want to make them at home now.

what size can of chickpeas?

That looks wonderful--reminds me of kale chips, another vaguely healthy alternative to store-bought junk food, even with the salt and oil. I think I know what I'm making for our next movie night.

I saw this on Martha Stewart's site today. :)

ooh my goodness, these looks delicious! i will def. have to try to make these tomorrow. hopefully i can find garam masala here at a local international food/grocery store.

Nice looking recipe but take care, there is a recall going on for botulism in canned garbonzo beans.


http://www.fda.gov/oc/opacom/hottopics/newera.html

Just a 15-ounce can - updated the recipe. Thanks.

You can buy something similar from Middle Eastern stores.

Listener, I don't think that most of us are using the 6 pound cans so no worries about the recall.

I make these with a little salt, pepper, olive oil and nutritional yeast. Friends got my husband and I into nutritional yeast as a great topping for popcorn... with a little butter too, if you please. The yeast gives it a slight cheesy flavor, that really works well with the chickpeas. I buy the Red Star brand of nutritional yeast from a local health food store, and I think bigger stores like Whole Foods sell it too.

just curious...why do you toss with spices after roasting as opposed to before? wouldn't pre-spicing lead to a deeper flavor?

carignane, it depends on the spices, I suppose. This is a long roasting time - I would be concerned that the spices would burn.

I make my garam masala with spices that I toast deeply first, before grinding, so it's already a dark flavor.

Try it both ways, though, and tell us how it turns out!

This is really good! My mom makes this, but hers is a spicier version...being Indian and all, we can't eat anything that isn't spiced to the max! We also do this with daal (lentils), it's all really addictive.

Mine did not work out :(. I was so excited to try them. i was trying to get the dark popped look in the pic and it took me almost 2 hrs baking at 350 degrees toward the end i put the oven at 400! They were still soft inside but i just didn't love them. I did use a differnt spice blend but i still thought it would be ok as i have seen differnt spice mixes out there. I don't think i will try this again.

I just tried these and the problem I had was that after roasting, the salt and spices (mostly the kosher salt) didn't really stick. It just ended up in the bottom of the bowl. I think I'd do that salt with the oil at the start of roasting and only the spice at the end.

I roasted for 40 mins at 400° F and the outside was sort of crunchy, while the inside was still soft. Quite snacky and moreish, but not what I expected from the description.

Also, one can doesn't make very much. A tiny bowl at most I'd do at least 2 cans (if not 4) if you're having people over.

Can you use dry chickpeas that have soaked over night? I'm trying to just use up what I have, and so I did put some on to soak last night. I tried to find some at the store, but I think they hide them on me!

Question:

I cannot tolerate verrrry spicy stuff and i'm not sure how available garam masala is in my area- so what do you think would be a good substitute? thanks

For those who are getting soft chickpeas, be sure to dry the peas very well. If they're soft in the center, moisture is getting trapped inside. It also helps to rub off some of the translucent shells. I rinse, drain, put them on a paper towel, rub them, put them in a bowl then rub them with another paper towel. I remove the shells as they come off.

This will result in crunchy chickpeas when roasted at 400 degrees for about 40 minutes, though I think it works better with a metal cookie sheet. I used ceramic, but covered it with foil. They came out very crunchy.

luv2cook, try the higher temp. the higher temp is essential to the crispy chickpea, as well as crispy roast cauliflower. if it would work at a lower temp, the recipe would say so. I have found the best results to be roasting at 425, but this may vary by oven. I also recommend roasting with the salt instead of adding later. Garlic infused olive oil is my favorite way to flavor them!

bmorre: you can blend your own garam masala in a combo you like. The ones I've had have no chile and aren't spicy at all. I would include at least black pepper, cinnamon, corriander, fennel (or anise) and a little cloves, although many spices may be included.

http://allrecipes.com/HowTo/Garam-Masala/detail.aspx

I was looking for a good snack, and a way to eat Chick Peas, thank you!!! These are quite tasty and now I can eat chick peas too, my mom will be so proud, lol.

I made mine using the oven setting on my toaster oven. 1 can fit perfectly on the tray.

i ran the rinsed chickpeas through the salad spinner a few times to get them nice and dry. i also added the olive oil and ground, untoasted garam masala before putting the chickpeas in the oven. i compared this recipe with martha stewart's. she makes her chickpeas in the microwave and says they come out very crispy.