Crispy madras chickpeas




Crispy madras chickpeas

Roberto Caruso


  • 2 540-mL cans chickpeas
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp ground ginger
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper


  • POSITION oven racks in centre and lower third of oven. Preheat to 400F. Drain and rinse chickpeas. Pat dry with paper towel. Toss with olive oil, then divide between 2 large rimmed baking sheets. Spread out in one layer, keeping them all separate. Roast, gently shaking and rotating sheets halfway through, until golden and crisp, 40 to 45 min. Combine salt, ground coriander, cumin, ginger and pepper in a medium bowl. Stir in up to 1/8 tsp cayenne pepper. Stir warm chickpeas into spice mixture and toss to coat.

Serve with

A fragrant mug of chai-steeped hot toddy.