Name: Masala Roasted Crispy Chickpeas
Yield: Makes 2 cups (8 oz/250 g); serves 4–6
Cuisine: Indian
Ingredients: Cayenne pepper, ⅛ teaspoon; Canola oil, ½ cup (4 fl oz/125 ml); Nigella seeds (black onion seeds), ¼ teaspoon; Chickpeas (garbanzo beans), 1 (15-oz/470-g) can, drained and rinsed; Fennel seeds, ¼ teaspoon; Cumin seeds, ¼ teaspoon; Yellow mustard seeds, ¼ teaspoon; Pinch of fenugreek seeds; Sea salt, ½ teaspoon

Preparation info

Makes 2 cups ; serves
4–6

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

These crispy nibbles get their exotic flavor from a homemade toasted spice blend called panch phoran, or “five spices,” that’s commonly used in northeastern indian and bengali cooking. The chickpeas are best served warm and can be reheated if made in advance.

Ingredients

Cumin seeds, ¼ teaspoon
Fennel seeds, ¼ teaspoon
Nigella seeds (black onion seeds

Method

Place the cumin, fennel, nigella, mustard, and fenugreek seeds in a small, dry sauté pan over medium-low heat and heat the spices, stirring frequently, until they begin to give off a strong aroma, about 3 minutes. Pour the spices onto a small plate to cool, then transfer to a spice grinder or mortar and grind to a fine powder. Add the salt and cayenne and stir to combine. Set aside.

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