Ceci

These roasted chickpeas are baked in garlic butter until golden and crunchy, then tossed in a warm curry spice blend of coriander, cumin, and ginger. They’re addictive as a snack and work as a crunchy topping for salads or soups too.

Start with dried chickpeas that you’ve soaked and cooked yourself. The key is cooking them until tender but still firm, not mushy. Overcooked beans won’t crisp up in the oven. Drain and pat them completely dry before roasting since any surface moisture steams instead of crisps.

Melt butter with vegetable oil and garlic, pour it into the baking tray, spread the dried chickpeas in a single layer, and roast at high heat. Turn them frequently during the 15 minutes so they brown evenly on all sides.

The spice mixture goes on right out of the oven while the chickpeas are still hot and slightly oily so the seasonings stick. Serve warm for the crunchiest texture.

Kitchen Tips

• Pat the cooked chickpeas as dry as possible with paper towels before roasting
• Spread in a single layer on the baking tray so they roast, not steam
• Turn frequently during baking for even browning on all sides
• Serve warm since they soften as they cool

Variations

• Use canned chickpeas (rinsed and very well dried) for a faster version
• Swap the curry blend for smoked paprika and cayenne for a smoky-spicy version
• Add a squeeze of lemon juice over the finished chickpeas for brightness