Roasted Chickpeas: Indian Inspired and Freeze Dried

Drain 3 cans of chickpeas until you have about 4 cups, then pat them dry with a paper towel.

Spray the chickpeas with olive oil using a Pampered Chef spritzer, using less than 4 tablespoons.

In a bowl, combine 1 teaspoon garlic powder, 1 teaspoon paprika, 2 teaspoons garam masala, 2 teaspoons curry powder, 0.5 teaspoon sea salt, and 0.5 teaspoon black pepper. Shake to mix.

Preheat the oven and place the chickpeas on a baking pan.

Roast the chickpeas in the oven for 25 minutes, stirring them once or twice during roasting for even toasting.

Remove the chickpeas from the oven and transfer them to a bowl.

Add the spice mixture to the chickpeas and toss to coat them evenly.

Spread the seasoned chickpeas on a parchment-lined tray and cover with a lid before placing them in the freeze dryer.

After freeze drying for about 26 hours, taste test the chickpeas and adjust seasoning if necessary.

Equipment Needed

Spice Level:

Dietary