4 Cups chickpeas
3 tblsp vegetable oil (I use peanut)
2 tblsp Cumin Powder
2 tblsp Tumeric Powder
2 tblsp Coriander Powder
1 tblsp Cinnamon Powder
1 tblsp Garam Masala
1 tblsp Cardamom Powder
1 teaspoon Chilli Powder – to taste. Mine is really hot!
Salt to taste – I used almost 2 tablespoons.
Boil chickpeas until al dente. Be careful nit to overcook, as the skins will come off and look horrible.
Add oil to a large wok, heat, then add spices and salt. Fry until spices become fragrant and are well mixed.
Add drained chickpeas, and mix thoroughly. Make sure each one has a good coating of the spice mixture.
Line a couple of baking trays with baking paper, and spread the chickpeas on the trays. Its ok if they touch, but make sure they are in a single layer.
Put the trays in a slow oven for a few hours, until chickpeas are crunchy and toothsome. I put mine on about 150 degrees for about 2 hours. Be aware that they get more crunchy after you take them out of the oven, so wait until they are cool to make a determination about crunch factor!
Enjoy with beer or a dry white wine. Or a martini. Or whatever!