Chrystal's Recipe Corner
Garam Masala Roasted Chickpeas
By Chrystal Baker
Nov 27, 2011 - 3:28:36 PM
LOS ANGELES—The biggest food holiday of the season is gone, but most of us are gearing up for the quickly approaching December attack. It's a month of fun and festivities to keep us on our toes. It also keeps many of us in the kitchen, or at a table, snacking on full feasts or high-calorie sweets. If you're looking for a snack to keep your mouth busy and your waistline trim, try roasted chickpeas. A handful or three of these crunchy, salty beans will help to satisfy any cravings. Garam masala is the warm spice used to flavor these chickpeas, but you could go as simple as salt and pepper or as complex as wasabi and soy sauce, if you prefer. Roasted chickpeas are a blank canvas, ready for your tastes, and they also offer a high-protein, low-calorie option during the holidays.
Garam masala chickpeas.
Garam Masala Roasted Chickpeas – Serves 8
28 ounces chickpeas, drained and rinsed
1/4 cup whole garam masala spice mix*
1 tablespoon olive oil
1 tablespoon kosher salt
1. Toast the garam masala mix over medium high heat until fragrant, making sure not to burn them, approximately 2 minutes.
2. Pop the whole spices and herbs into the mortar and grind down to a powder with the pestle.
3. In a medium bowl, toss the chickpeas with the olive oil, garam masala and salt.
4. Place the chickpeas in a flat layer on a baking sheet and roast in a preheated oven at 425 degrees for 20 minutes. Reduce the heat to 375 degrees and continue baking another 25-30 minutes or until the chickpeas are browned, dry and crunchy.
*Feel free to use pre-ground garam masala as well. It is available at many grocery stores as well as at Indian and Middle Eastern markets. Substitute 2 tablespoons of ground garam masala for the whole mix.
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