Roasted Thai Spice Chickpeas
This quick-fix recipe transforms canned chickpeas into a crunchy, spicy snack with a homemade Thai seasoning. Slideshow: Make-Ahead Snacks
February 2006
Gallery
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© Emily Farris
Recipe Summary
Ingredients
Directions
Make Ahead
The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.
Notes
Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.