2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon cumin powder
1⁄8 teaspoon ground red pepper (cayenne)
1 teaspoon garam masala
Kosher salt to taste
Preheat the oven to 400°F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel.
Combine the oil, cumin, cayenne, garam masala and salt in a large bowl. Add chickpeas and toss to coat evenly.
Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer.
Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl with lime wedges.
©Recipe by Palak Patel