My favorite part of winter cuisine is roasting; be it meats, legumes, fruits or vegetable. This winter’s obsession was veggies and legumes. I roasted everything from leeks to cauliflower to fennel. The heat coaxes out a sweet, deep (and sometimes charred) flavor that is so warm and comfortable. My favorite was chickpeas. The texture completely changes and transforms an ordinary bean into a gourmet snack.
Unfortunately, roasting can turn your kitchen into a sauna if it doesn’t have proper ventilation. And when your kitchen is also your living room (and 3/4 of your entire apartment) it is probably best to keep oven use to a minimum outside of those winter months. So this Spiced and Roasted Chickpea recipe is my farewell to roasting.
The chickpeas are rubbed with olive oil, salt and garam masala, and roasted until crisp. They are deliciously salty, warm and light. Serve them at your next party instead of chips or popcorn, or just snack on them by yourself at home. My girlfriend and I paired them with a good ole Old Fashioned for our annual Mad Men season premiere viewing party (of two). They were absolutely perfect.
Spiced and Roasted Chickpeas
1 15.5 oz can Chickpeas
1 tbsp Olive oil
1 tsp Garam Masala
1. Preheat the oven to 425 F.
2. Drain the chickpeas well and pour them into a baking sheet with a rim (or a cast iron skillet).
3. Sprinkle olive oil,garam masala, salt and pepper over the beans, and mix well.
4. Roast for 30-40 minutes, or until crisp. You will hear them periodically pop while they roast.
5. Cool and enjoy!